Look out! These game-time snacks are ready to play. Serve them up on Super Bowl Sunday for a winning alternative to wings and dip…chances are, they're a little tidier! To really pump up the blue cheese flavor, add a few crumbles on top of each egg.

　　

Ingredients

Makes 24

　　1 dozen hard-cooked eggs

　　

Filling

3 tablespoons mayonnaise

　　3 tablespoons sour cream

　　1 tablespoon Frank's Red-Hot Buffalo Wings sauce

　　2 tablespoons crumbled blue cheese

　　1 tablespoon chopped fresh parsley

　　1/4 teaspoon celery salt (or substitute table salt)

　　

Topping

2 tablespoons Frank's Red-Hot Buffalo Wings sauce

　　1/3 cup very tiny-diced celery

　　24 tiny celery leaves

　　

Step 1

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

　　

Step 2

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, Frank's sauce, blue cheese, parsley, and celery salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.

　　

Step 3

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

　　

Step 4

To make the topping, in a small bowl, mix Frank's sauce with the celery until well coated. Top each egg half with about 1 teaspoon of the mixture and a celery leaf.

　　From D'Lish Deviled Eggs by Kathy Casey, (C) © 2013 Andrews McMeel Publishing, LLC