Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in a bowl of ice water; cool.

To peel eggs, tap against side of counter. Gently remove shells, holding egg under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a lettuce-lined platter.

To make Filling, add Frank's RedHot Sauce, mayonnaise and sour cream to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 tablespoon filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrugerate 30 minutes before serving.