**If you do not have hard cooked eggs on hand, put eggs in pan with cold water, a pinch of salt, and a tablespoon of white vinegar. Once water comes to boil, cover, turn off heat and let simmer 20 minutes. Cover eggs with ice water for 10 minutes, drain, crack, and peel. (You can chop other ingredients while eggs are cooking).
Using an egg slicer, first slice each egg one way, then pick up entire sliced egg, turn it around and slice again in the opposite direction (or if you have a favorite method, just chop up fine). Do this with all 8 eggs and put in a glass bowl.
Add diced ham, chopped onions, and pickle relish, and toss with a fork into the chopped eggs. Now would be the time to add the celery if you are using it.
Add the mayonnaise, dried mustard, celery seed and dried tarragon and mix thoroughly with a fork . You want to toss as apposed to beating, as you want to keep the ingredients as whole as possible. Cover and refrigerate for a minimum of 4 hours - overnight is even better.