Deviled Eggs

This is my own recipe. It never fails to elicit requests for the recipe when I take them to a potluck.

Deviled Eggs
6 hard boiled eggs
1 small stalk celery, finely chopped
chili powder
salt
pepper
garlic powder
mustard
mayonnaise
Peel eggs and cut in half. Put the yolks into a small bowl. Set the whites on a plate. Mash yolks with a fork and add celery. Mix in enough mayo to moisten well. Add a tiny bit of mustard for color and flavor. Add a pinch of salt and pepper, 3 pinches of chili powder, and 2 pinches of garlic powder. Season to taste. Using an icing tube, or ziptop baggie with the corner cut off, fill the egg whites with the yolk mixture. Use 3 or 4 toothpicks stuck in eggs around the outside of the plate to hold the plastic wrap off of the filling for storage. Refrigerate until time to serve. These are better served the same day they're assembled, but the hard boiled eggs will keep in the refrigerator for up to a week.