Place 6 eggs in saucepan and add water to cover.

Bring to a boil, then remove from heat.  Cover and set aside for 13 minutes.  Rinse with cold water to stop cooking.  Peel eggs.

Halve eggs with a sharp paring knife and carefully remove yolks, placing them in a separate bowl.  Set egg whites aside.

With the back of a fork, mash egg yolks until no large pieces remain.

Add Miracle Whip to mashed egg yolks and stir well. Mixture should have a few lumps but appear creamy.  

Add seasoning salt, celery salt, and ground pepper.  Stir in well. 

Fill egg whites with rounded teaspoons of yolk mixture.  Arrange on serving platter.  

Sprinkle lightly with paprika to garnish. Serve immediately.  Can be made one day ahead.  (Low-fat mayonnaise or Miracle Whip will cause the yolk mixture to become watery overnight.  If you use reduced fat versions, serve immediately.)