12 large hard boiled eggs , room temperature
1 Tbsp. FRENCH'S® Classic Yellow® Mustard
3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
1/4 cup mayonnaise
1/4 cup minced celery
1/4 tsp. garlic powder
1/4 cup minced red onion , optional
PEEL eggs. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a large platter.
ADD Frank's RedHot Sauce, mayonnaise and Mustard to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, garlic powder, and onion if desired; mix well. Spoon filling evenly into each egg whites. Garnish with parsley if desired.
COVER with plastic wrap; refrigerate 30 minutes before serving.
Tip: Filling may be piped into whites through large star-shaped pastry tip inserted into corner of plastic bag.