Place eggs in enough cold water to cover completely, bring to a rolling boil over high heat. Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes. Promptly chill eggs.

Halve hard cooked eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise in a bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.

Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.