Buffalo Chicken Deviled Eggs

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:

1. 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.
2. 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.