Buffalo Deviled Eggs

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1 dozen hard-boiled eggs, peeled

1/4 cup mayonnaise 

2 tablespoons ranch dressing

2 tablespoons Louisiana hot sauce, such as Frank's RedHot, or more to taste 

Kosher salt and freshly ground black pepper 

2 tablespoons crumbled blue cheese, plus more for serving 

1 stalk celery, finely diced, leaves reserved