Place eggs in a single layer in a saucepan; add cold water to cover by 3 inches. Bring to a boil; cover, remove from heat and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until it forms a web of cracks and peel under cold running water.

Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a medium bowl with Hellmann's® and add relish, mustard, hot sauce and celery salt and mash till smooth Spoon yolk mixture into egg white halves, sometimes I use a piping bag. Garnish each with a cilantro leaf.