Spoon the egg yolks into a medium bowl. Add the mayonnaise, hot sauce, and 1 tablespoon of the blue cheese; mash with a fork until well blended. (Alternatively, you can blend the ingredients in a small food processor.) Fold in the celery. Taste and season with salt and pepper.

Spoon the filling into the egg whites, or place it in a resealable plastic bag, snip off a corner, and pipe the filling into the whites. Crumble the remaining tablespoon of blue cheese on top. Drizzle with bacon ranch dip, if desired, and serve.

Put the bacon in a large unheated skillet. Turn the heat to medium-low and cook until the bacon is crisp but not overly browned, turning the slices over a few times, about 10 minutes. Transfer the bacon to a cutting board. Pour off all but 1 tablespoon of the bacon fat (reserve the extra fat for another use).

Reduce the heat to low, then add the garlic to the skillet and cook until fragrant, about 1 minute. Transfer to a blender or small food processor. Add the mayonnaise, sour cream, mustard powder, lemon zest and juice, parsley, dill, and honey; blend until smooth. (Alternatively, you can whisk the ingredients together in a medium bowl.)

Finely chop the bacon and fold it into the dip. Taste and season with salt and pepper. Serve, or cover and refrigerate to serve later; it will keep for up to 5 days. The dip will thicken in the refrigerator.

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Buffalo Deviled Eggs

Ingredients

Buffalo Deviled Eggs

Bacon Ranch Dip

Instructions

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