Red-Hot Buffalo Deviled Eggs

• 1 dozen hard-cooked eggs
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon Frank's Red-Hot Buffalo Wings sauce
• 2 tablespoons crumbled blue cheese
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon celery salt (or substitute table salt)
• 2 tablespoons Frank's Red-Hot Buffalo Wings sauce
• 1/3 cup very tiny-diced celery
• 24 tiny celery leaves

1. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
2. With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
3. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
4. To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

eggs, mayonnaise, sour cream, buffalo, blue cheese, parsley, celery salt, buffalo, celery, celery

Taken from www.epicurious.com/recipes/food/views/red-hot-buffalo-deviled-eggs-51158400 (may not work)