Buffalo Deviled Eggs

Ingredients:

• 12 large eggs
• 1/4 cup hot sauce, plus extra for serving
• 3 tablespoons mayonnaise
• 1 tbsp sour cream
• 1-2 celery stalks, finely diced, plus celery leaves for garnish
• 3 tablespoons crumbled blue cheese

Preparation:

1. Place the eggs in a large saucepan of cold water and bring to a boil. Cover, turn off the heat, and let sit for 13 minutes. Transfer the eggs to ice water and let sit for 3 minutes.
2. Remove the eggs, peel them, and halve them lengthwise. Place the yolks in a medium bowl. Add the hot sauce, mayonnaise, sour cream, and chopped celery to the yolks and mix well. Pipe the filling from a pastry bag or spoon it back into the cavities of the whites. Sprinkle with crumbled blue cheese, celery leaves, and drizzle with hot sauce.