¼cup(or more, to taste) mayonnaise(low fat is okay)
salt to taste
dash of tabasco, or more to taste
Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat. Cover and let the eggs stand in hot water for 15 minutes. Remove from the hot water, cool and peel.
Carefully cut the eggs in half. Remove the yolks and place in a medium bowl; mash together with the celery, onion, mayo, salt and tabasco.
Stuff the egg halves with the egg yolk mixture. If you'd like them to look pretty, pipe them into the egg through an icing bag tip. You'll need to use a wide tip so the chunky stuff doesn't get stuck. Sprinkle the eggs with paprika.
Chill, covered, in the refrigerator until serving.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of mayonnaise that is known to be GF.