Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes.
Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
In large bowl, combine eggs, potatoes, celery, onion and pickle. In small bowl, combine mayonnaise, mustard, salt and pepper; blend well.
Add dressing to salad; mix well. Cover; refrigerate at least 1 hour or until serving time.