Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rapid boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes. Afterward, transfer them to a bowl of ice water to cool.
Once the eggs are cool, gently tap them on a hard surface to crack the shells. Peel the shells under running water for easier removal. Cut the eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl.
To the egg yolks, add the chopped scallions, dill pickles, mayonnaise, salt, pepper, hot sauce, and blue cheese crumbles. Mix everything together until you have a smooth and creamy filling.
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Don’t worry about making them perfect; a rustic look adds to their charm!
Drizzle a little extra hot sauce on top of each deviled egg for an added kick. Finally, sprinkle some parsley over the top for garnish. Arrange them on a serving platter and enjoy!
