Remove yolks from the egg halves, reserving the whites, and mash them with the chicken, mayonnaise, Buffalo sauce, chicken, carrot, celery, onion, mustard, pepper, and paprika.
Spoon the mixture back into the egg whites. and refrigerate, covered, for at least 1 hour before serving. When ready to serve, drizzle tops with additional wing sauce and (optional) top with blue cheese.
