Place a 1/4 cup size piece of chicken in a small saucepan with enough chicken broth or water to cover. Cook over medium heat until chicken is white throughout. Remove, shred and chop. Set aside.

Mince 2-3 tablespoons of celery. Set aside.

In a medium to large saucepan, place eggs in a single layer. Cover to 1″ over eggs with cold water, sprinkle in 1 teaspoon salt. Bring to a rapid rolling boil. Remove from heat, let sit for 1 minute. Cover and sit for 12-15 minutes. Remove eggs one at a time with a slotted spoon to a bowl of cold water. After eggs have cooled slightly, crack one gently. Using your thumb,not your nail, begin removing the shell. Continue this process until the shell has been completely removed. Place egg in a clean bowl. Repeat with remaining eggs.

Slice eggs in half length wise. Pop out yolks, add to a small bowl. Place cooked egg whites on a plate or cutting board.

To the yolks add celery, chicken, blue cheese dressing and Peppers of Key West Chicken Wing Sauce. Mix well. Add mixture to a piping bag with desired tip or a plastic bag with the corner cut off.

Fill egg cavities with buffalo chicken mixture. May be stored in the refrigerator in an airtight container for up to 5 days.

Prior to serving, top off with thin shreds of celery, blue cheese crumbles and a drizzle of Peppers of Key West Chicken Wing Sauce if desired.