First, fill a medium bowl halfway with ice cubes and cover the ice cubes with water. Set aside.

Fill a medium saucepan with water and bring the water to a boil over high heat.

Gently add the eggs to the boiling water and let boil for 12 minutes.

When the eggs are done cooking, drain water from the saucepan and place the eggs in the ice bath for at least 5 minutes.

Carefully peel the shell from each egg. If the shell isn’t peeling easily, try running the egg underwater while peeling the egg.

Cut the eggs in half, carefully remove the yolks from the middle of the eggs, and place the yolks in a mixing bowl.

Add ⅓ cup of blue cheese, mayonnaise, mustard, franks, honey, and green onions to the bowl with yolks. Using a fork, mash all of the ingredients together to combine.

Then, carefully spoon the yolk mixture into a ziplock bag and carefully move the yolk mixture to the bottom of one corner of the bag.

Snip the corner of the bag and remove all of the air from the bag by twisting the top of the bag so that the yolk mixture will squeeze easily out of the cut corner.

Place the hard-boiled egg white on a plate and carefully fill each egg half with the yolk mixture.

Top with the remaining blue cheese and drizzle more hot sauce.