makes about a pint, about 3 servings
Cut eggs in half and remove the yolks to a bowl. Add mayonnaise, optional sour cream (if you skip it, substitute more mayo or Greek yogurt, whatever you wish), Dijon mustard, and using a fork, stir everything together until smooth.
Chop egg whites and add to the creamy yolks with the celery. Sprinkle with salt and some freshly ground black pepper. Keeps refrigerated 2 or 3 days.