Lay your eggs in a pot (don't crowd them), cover them in cold water until it is about an inch above the eggs. Heat water until it boils.

Once water is boiling shut off the heat, allow to sit in the hot water for about 10 minutes.

Move eggs from hot water to ice water and allow to sit in ice water for another 10 minutes, then peel eggs.

Cut each egg in half placing yolks in a small bowl, and the whites on a serving plate.

Add yogurt, ground mustard, hot sauce, salt, pepper and blue cheese to the small with the egg yokes. Mash together and mix until smooth.

Fill the egg whites with the yoke mix, top with extra blue cheese crumble and serve.