Preparation
Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.
Bring to a rolling boil, then immediately cover the pan, remove it from the heat, and let it stand for 12 minutes.
While the eggs cook, prepare your mix-ins.
In a medium bowl, combine the finely chopped smoked turkey, minced celery, crumbled blue cheese, mayonnaise, blue cheese dressing, and hot mustard.
Once the 12 minutes are up, transfer the eggs to an ice water bath to cool completely. This stops the cooking and makes them easier to peel.
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and add them to the bowl with the turkey mixture.
Arrange the egg white halves on your serving platter.
Mash the yolks into the mixture with a fork until everything is well combined and creamy.
Stir in most of the sliced green onions, reserving a small amount for garnish.
Carefully spoon or pipe the filling into each egg white half, mounding it slightly.
Garnish with the remaining sliced green onions.
Cover and refrigerate for at least one hour to allow the flavors to meld together before serving.
