Buffalo Blue Cheese Deviled Eggs

Ingredients

• 1 dozen hard boiled eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon Buffalo sauce, such as Frank's Red Hot Sauce
• 1/4 cup mayonnaise
• 2 tablespoons crumbled blue cheese
• 2 tablespoons finely diced celery
• Tiny cuts of celery leaf or extra celery dice for garnish, optional

Directions

1. Gently peel the hard-boiled eggs, then slice each one lengthwise in 1/2. Lift out the yolks and drop them into a bowl.
2. Use a fork to mash the yolks with the Dijon mustard, buffalo sauce, mayonnaise, blue cheese and celery until the filling comes together.
3. Spoon a generous amount of filling back into each egg white, or transfer the mixture to a piping bag with a wide star tip and pipe it in. Add celery leaves for garnish, if you’re using them, and serve.
4. These are at their nicest on the day you assemble them, but they can hang out in the refrigerator in an airtight container, or under plastic wrap, for about 1/2 day.
5. If there are leftovers, mash them with a little more mayo and mustard, then turn the mixture into egg salad sandwiches the next day. That plan does depend on leftovers existing, of course.