Place eggs in an appropriately sized pot and cover the eggs with cold water.

Over medium-high heat, bring the eggs up to a rolling boil.

Place lid on pot then turn the heat completely off.

Allow eggs to cook in the pot with the lid on (and the fire off) for exactly 10 minutes.

After ten minutes, drain the eggs.

Run the eggs under cold water from the sink for about a minute so that they are cool enough to handle.

Crack and peel the cooked eggs.

Slice each egg in half vertically while keeping the white part of the egg intact.

Remove the egg yolks from the egg whites.

Place the yolks in a medium sized bowl and transfer to whites the plastic egg containers or a plate. Set whites aside.

In the bowl with the egg yolks, add in mayo, mustard, relish, chives, celery salt, and hot sauce (if using).

Mash and mix to combine. I like to do this part with a fork.

Once all of the ingredients are well incorporated, spoon the egg yolk mixture into the hollowed-out portion of the egg whites.

Refrigerate for at least one hour before serving.