In 4-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
To remove shell, crack it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir in celery, dressing, mustard and salt until well blended.
Spoon yolk mixture into egg white halves. Top eggs with tomatoes and green onions.