Blue Cheese Deviled Eggs

24 hard cooked eggs

1 c. (4 oz.) crumbled blue cheese

2/3 c, mayonnaise

2 T. freshly chopped parsley

1 t. hot pepper sauce

½ t. celery seed. optional

½ t. pepper

Directions:

Cut eggs in half lengthwise,

Remove yolks.

Set whites aside.

In a large bowl, mash yolks.

Add remaining ingredients.

Stir until well blended.

Stuff or pipe into egg whites.

Refrigerate until serving.

Yield: 4 dozen