Buffalo Deviled Eggs

To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 11-13 minutes. While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for a few minutes until fully cold. Peel the eggs under cold running water (I’ve found it’s much easier). Slice the eggs in half lengthwise and scoop the yolks out into a mixing bowl. Use a fork to mash the yolks as much as you can. I usually add a little splash of water to the mashed egg yolks and mash again to get them smooth. Add the wing sauce and blue cheese dressing and stir together until well combined and smooth. Spoon or pipe this filling back into the hollows of the egg whites. Sprinkle paprika over the tops of the eggs and if using, top with the celery and carrot garnish.