Cut the eggs in half lengthwise.
Empty the yolks into a medium mixing bowl.
Rinse the egg whites and place on platter.
Add the mayo, mustard, garlic powder, and seasoned salt to the yolks. Beat until nice and creamy.
Add the yolk mixture to a cake decorator and squeeze filling into each of the egg white halves.
Sprinkle with paprika. Top with pickle slices, cooked bacon, or olive slices if desired.
Chill for at least an hour before serving.