Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer or boil for 10 minutes.
Transfer eggs to an ice bath and cool completely, then peel.
Slice eggs in half lengthwise and remove yolks to a bowl; set whites aside on a platter.
Add shredded chicken, buffalo sauce, minced red onion, minced celery, and crumbled blue cheese to the yolks and mash until combined and smooth (adjust texture as needed).
Transfer the filling to a piping bag or a zip-top bag with the corner snipped and pipe the mixture into the egg white halves.
Garnish each filled egg with chopped green onion and a light drizzle of olive oil if desired, then season with salt and pepper to taste.
Serve immediately or chill briefly before serving.
