Deviled Egg Salad

Preheat your oven to 350°F. Spray a 8″ loaf pan with non-stick spray, or use a paper towel to rub the interior down with a thin layer of vegetable oil.
Crack your eggs into the loaf pan. Grab a baking dish large enough to hold the loaf pan and fill it halfway with water. Carefully place the loaf pan into the baking dish and transfer it to the preheated oven. Bake the eggs for around 20-25 minutes, until the yolks are very firm. You may need to reduce or increase the time, depending on how hot your oven runs.
When the eggs are cooked to your liking, pull them from the oven. Use a silicone spatula to separate the edges from the sides of the pan, and transfer the eggs to a cutting board. Use a knife to dice the egg into bite sizes pieces. Alternatively, you can tear it apart with your hands, or use a serrated food chopper (my preferred method).
Transfer the chopped eggs to a large bowl. Toss in everything else except the salt: the bell pepper, celery, mayo, sweet pickle relish, sweet salad cubes, mustards, sugar, onion, and garlic powder.
Stir together until everything is well combined, then give a taste. Add the salt, if you think it needs it, then stir in the black pepper. Transfer to an airtight container and chill in the fridge for at least 4 hours.
I recommend serving them as pictured, in a sandwich made with croissant toast. Dassit!