Peel the cooked eggs and slice them in half lengthways. Use a teaspoon to carefully remove the yolks and place them in a bowl. Put the egg white shells on a plate and set aside.

Mash all the egg yolks together, then add melted (and cooled) butter, mayonnaise, salt and pepper. Combine everything together, then add TABASCO® Original Red Sauce to taste.

Spoon the egg yolk mixture into a piping bag, and pipe it into the egg whites.

Garnish with slivers of celery, blue cheese crumbles, and a little extra TABASCO® drizzled over the top.