In a saucepan, cover eggs with water and bring to full, rolling boil. Cover pan and remove from heat. Let eggs stand 11 minutes.
Crack eggshells and let the eggs stand in cold water to loosen shells, about 10 minutes.
For 12 whole stuffed eggs, peel eggs, cut off a third of the egg white on a bias and discard tops.
For 24 servings, cut eggs in half.
In a mixing bowl, combine sour cream or crème fraîche with tomato paste until evenly rosy in color throughout. Add horseradish, Worcestershire, mustard, vodka and minced celery and combine well. Carefully scoop the egg yolks into the bowl and mix to combine. Season with celery salt and pepper; add a few dashes of hot sauce to taste.
Place mixture in plastic food storage bag and cut off corner to make a pastry bag or pipe from a pastry bag with wide mouth scalloped tip. Garnish eggs with minced celery tops.