Combine pasteurized egg yolks, lemon juice, mustard and salt in blender or standing mixer. Blend or beat briefly to combine. With blender or mixer running, slowly add oil, about a tablespoon at a time, until mixture begins to lighten and thicken; then pour in remaining oil in thin stream with blender or mixer still running, until oil is incorporated and mayonnaise is thick enough to spread. Stir in snipped dill and honey.
Finely chop peeled hard-cooked eggs. Stir together with salt, pepper, celery and red onion in medium-size bowl. Stir in 3/4 cup of dill mayonnaise, or as much as desired. Season with hot-pepper sauce. Serve with additional mayonnaise on the side.
If you cannot find pasteurized eggs, you can combine egg yolks, lemon juice, mustard and salt in a nonreactive bowl, or in top of double boiler, set over a saucepan of simmering water. Cook egg yolk mixture, whisking, until it registers 160 degrees F on instant-read thermometer. Place bowl with yolk mixture immediately in ice-water bath. Continue incorporating oil as in step 1, above.