INGREDIENTS:
- 12 hard-cooked large eggs
- 1/2 cup crumbled blue cheese, divided
- 2 celery ribs, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup finely chopped cooked chicken breast
- 3 tablespoons minced fresh parsley
- 1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce
- 1/8 teaspoon pepper
- Additional Buffalo wing or hot pepper sauce, optional
INSTRUCTIONS:
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- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper.
- Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. Yield: 2 dozen.
Recipe provided by Taste of Home Magazine, and originally published as part of their September/October issue.
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