Boil the eggs for 8-10 minutes or until cooked through. You want to yolk to be solid.
Remove eggs from the boiling water and place in an ice bath for an additional 10 minutes.
Peel the eggs. Slice in half and seperate the egg whites from the yolks, placing them in seperate bowls.
Add the hot sauce, ranch dressing, salt and pepper to the egg yolks. Whisk with a fork until creamy.
Chop the egg whites into small pieces then add them to the bowl with the buffalo ranch sauce. Add the celery and carrots and gently mix until all ingredients are well incoportated.
Garnish with fresh chopped dill.