Blue Cheese Deviled Eggs

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24 hard-cooked eggs
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons minced fresh parsley
1 teaspoon hot pepper sauce
1/2 teaspoon celery seed
1/2 teaspoon 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 pepper; stir until well blended. Evenly fill the whites. Refrigerate eggs until serving. Sprinkle with celery. Yield: 4 dozen.

Source:  Taste of Home

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