Check out my informative articles on How To Make Perfect Deviled Eggs and How To Boil and Peel Hard-Cooked Eggs.
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and 3 tablespoons of hot sauce. Taste and add more hot sauce until mixture reaches desired spiciness. Stir until well blended. If needed, add a little more mayonnaise to add more moisture to mixture. Then salt to taste (if also needed).
Place the egg yolk mixture in plastic seal-able bag. Cut a small corner out of the plastic bag. Squeeze the yolk mixture out of the corner of the bag to fill the egg white halves. Tip- This will help the eggs look cleaner. Cover and refrigerate.
When ready to serve, garnish the tops of each deviled egg with diced celery and blue cheese crumbles.
Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 24 stuffed eggs.
Snack idea: If you have any of the yolk filling left over, spread on a celery stalk and enjoy as a tasty snack!
*OK to substitute with another brand of buffalo hot sauce.
Buffalo Deviled Eggs Recipe: https://whatscookingamerica.net/appetizers/buffalodeviledeggs.htm