In a bowl, mash the yolks then stir in the mayonnaise, dijon mustard, buffalo sauce, 1 teaspoon parsley and 1 teaspoon green onions. Using a hand-mixer, blend for 30 seconds until creamy.
Place the buffalo blue cheese mixture in a ziploc bag. Cut the corner off of one end. Pipe the yolk mixture into each of the 12 egg whites. Arrange on a platter and sprinkle with the remaining fresh parsley and green onion and top with crumbled blue cheese. Serve immediately.
Storage - Refrigerate in a sealed container for up to 3 days.
Dairy Free - Omit the cheese to make these deviled eggs dairy free.