Remove the yolks from the egg whites, and place the yolks in a medium bowl. Using a fork mash the yolks and add the mayonnaise, pickle relish, mustard and buffalo style hot sauce and celery salt. Stir until smooth.

On a serving tray arrange the egg white halves and sprinkle with salt and pepper. Transfer the yolk mixture to a zip-type gallon size plastic bag and work the mixture into the corner of the bag. Hold the bag tightly above the mixture, twist until the mixture is firmly positioned. Using scissors, snip the tip off the bag. Twist the bag to apply slight pressure on the yolk mixture into the egg white halves until they are all filled. Sprinkle with chopped celery, cover and refrigerate the eggs until ready to serve.

If you are tailgating, you can prepare this ahead of time. Just keep the ingredients separate and in a cooler with plenty of ice packs, and assemble the dish once you arrive at the game. Place the egg whites and chopped celery in separate plastic containers, and wait to cut the plastic bag tip until you are ready to serve.