Place eggs in a single layer in a 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat for 15 minutes, then drain.
Fill a large bowl with ice cubes and add water. Place the eggs in the ice bath.
When eggs are cool, peel and slice in half. Place the yolks in a small bowl; mash with a fork. Stir in the mayonnaise, mustard powder, dill weed, salt and sugar. Chop the egg whites and place in a large bowl. Add the egg yolk mixture, pickle and celery.
Cover and chill 1 to 2 hours to blend flavors. Serve on a sandwich roll or a bed of salad greens.