1. Place eggs in a medium saucepan. Add cold water to cover by 1 inch. Bring to a boil, then reduce heat to medium and simmer 10 minutes. Drain and run under cool water. Let stand in cool water 10 minutes.
2. Peel eggs and cut in half lengthwise. If making ahead, refrigerate peeled eggs in a resealable bag overnight. Place yolks in a medium bowl and whites on a platter. Add dressing, mayonnaise and hot sauce to yolks and mash with a fork until smooth. Stir in celery and blue cheese; transfer to a quart-size resealable plastic bag. Snip off a 3/4-inch corner and pipe mixture into egg whites. Garnish with chopped celery leaves, if desired, and drizzle with more hot sauce.