Boil your eggs however you choose! I love using my egg cooker. 
 Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 15 minutes to keep them from cooking further.

Working one at a time, gently crack and peel each hard-boiled egg. The egg shells should remove easily, but if not, peel them in a bowl of room-temperature water. (This helps so much!) Refrigerate the eggs in an airtight container until they're completely cold.

Cut each hard-boiled egg in half vertically. Use a spoon to scoop the egg yolks into a medium bowl. Set the egg whites aside for later.

To the bowl of egg yolks, add the mayonnaise, tomato paste, lemon juice, pickle juice, hot s sauce, celery salt, paprika, garlic powder, and black pepper, to taste. Mix with a mixer until it's completely smooth. Taste and add salt, pepper, or other seasonings, as needed.

Sprinkle the seasoning mix onto a plate. Then, dip the cut side of each egg white into the seasoning to create a "rim". Place the egg whites cut side up on a serving platter.

Spoon the filling into a piping bag fitted with a tip. Evenly pipe the filling into the center of each egg white.

Garnish the deviled eggs with crumbled bacon, cubed cheese, celery, olives or any other toppings that you like. Or, set the toppings out and let your guests create their own deviled eggs. Serve immediately and enjoy!