Buffalo Deviled Eggs

I have noticed that deviled eggs are making a comeback as a party food; they are a great game day or pot-luck snack/appetizer. 
I have been playing around, coming up with new recipes for different ways to make these interesting; this is so far up there as one of my favorites. If you do not have access to the Frank's RedHot Sauce, I have developed a copycat recipe for it. Click Here for the recipe.

INGREDIENTS

6 hard boiled eggs

1/2 cup Frank’s Redhot Sauce, plus more to drizzle with

1 teaspoon GF soy sauce

1/4 teaspoon garlic powder

1/3 to 1/2 cup GF mayonnaise

15 grams blue cheese

1 1/2 tablespoons minced celery

1 teaspoon chopped chives

Celery leaves for garnish

DIRECTIONS

Place the eggs, hot sauce, soy sauce and garlic powder in a large re-sealable plastic bag and swish to coat the eggs; marinate for 24 hours, swishing the bag a few times to distribute the marinade evenly on the eggs.

Remove the eggs from marinade and gently pat dry.

Slice them in half, lengthwise, gently removing the yolks and placing them in a mixing bowl; mix while mashing with the mayonnaise, blue cheese, chives and celery.

Fill the egg whites with yolk mixture and drizzle the eggs with a bit of Frank’s RedHot sauce; garnish with chopped celery leaves.

Place in the refrigerator until ready to eat.

Enjoy!

NOTE: These taste better after sitting in the refrigerator for a couple of hours or more.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.