Old Fashioned Deviled Eggs

10 large eggs, at room temperature 1/4 C mayonaise 1 Tbsp. brown mustard 1 tsp. hot pepper sauce 1/8 tsp. each salt and white pepper 1/4 tsp. paprika Fresh celery leaves for garnish Cook the eggs in simmering water for 12 minutes; drain. Cover the eggs with cold water; let stand until completely cool. Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash with the mayonnaise, mustard, hot sauce, salt and pepper. Spoon the filling into the egg-white halves using a teaspoon or a pastry bag fitted with a 1/2 inch star tip. Dust with paprika and garnish with celery.