Blue Cheese Deviled Eggs

If you are a fan of blue cheese, you are going to love these creamy Blue Cheese Deviled Eggs.  These are super easy to make and add a nice twist to the classic recipe.  Since deviled eggs are always a huge favorite at picnics, I like to serve 2 or 3 varieties, like the Tarragon Deviled Eggs pictured here with the blue cheese eggs. 

24 Large Eggs, hard-boiled 
1 cup (4 oz ) Crumbled Blue Cheese
2/3 cup Mayonnaise
2 TB minced fresh Parsley
1 tsp Hot Pepper Sauce
1/2 tsp Celery Seed
1/2 tsp Black Pepper
Diced Celery

Slice the eggs in half lengthwise; remove the yolks and set whites aside. In a bowl, mash yolks with a fork. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and black pepper; stir until well blended.

Spoon mixture into the whites, or use a pastry bag to pipe the mixture into the egg halves.  Sprinkle lightly with paprika, if desired.   Refrigerate eggs until ready to serve.