Buffalo Blue Cheese Deviled Eggs

Peel the hard-boiled eggs: Carefully peel the hard-boiled eggs and cut them in half lengthwise. Scoop out the yolks and transfer to a bowl. Make the filling: Mash together the yolks, Dijon mustard, the buffalo sauce, mayonnaise, blue cheese and celery with a fork. Fill the eggs: Place a generous scoop of the filling into the hollowed-out white, or place the mixture into a piping bag lined with a wide star tip and pipe the filling. Garnish with the celery leaves (if using) and serve. Deviled eggs are best served the day they’re made, but can sit in an airtight container in the fridge or covered in plastic wrap for half a day or so. You can mash up any leftovers with a little extra mayo and mustard and use it for egg salad sandwiches the next day. (This assumes there will be leftovers, which there probably won't be.)