Buffalo Wing Deviled Eggs

½ dozen large eggs
4 tablespoons mayonnaise
1 and ½ tablespoons Frank's Buffalo Wing Sauce. For extra heat, use Frank's Hot Sauce.

1. In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for 18-19 minutes. Plunge the eggs into a bowl of ice water to cool. Crack the shells when they are cool enough to handle and put them back in the cold water for a total of 20-30 minutes.
2. Using a thin, sharp knife, cut the eggs in half lengthwise. Remove the egg yolks into a small bowl and mash with a fork. Stir in the mayonnaise and wing sauce, mixing until very smooth. Transfer the yolk mixture to a a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Makes 12, ½ egg servings.

Jim's Notes
Next time I will try Bleu cheese instead of Mayo. When filling the egg white with the yolk mix, have the bag tip in the hollow so it flows up and around, it fills in better than if you drop it from above.