Peel hard-boiled eggs. Slice eggs in half, wiping knife after each slice.

Carefully scoop out egg yolks, put egg yolks in a small bowl, keep egg white intact.

Turn egg white halves cut side down on paper towel.

Meanwhile, cream together cream cheese, cheese wedges and mayo. Beat on medium high with an electric mixer until creamy. Add egg yolks to creamed mixture, beat until smooth. Fold in crumbled bleu cheese or feta cheese, beat until creamy. Add hot sauce, salt, pepper and garlic powder, beat together. Spoon egg mixture into a large ziplock baggie or pastry bag. Squeeze egg mixture to one corner of baggie. Snip off one corner of baggie with a scissors, make sure to snip off a small part of the tip but large enough for the cheese to squeeze through. Turn egg whites over and squeeze filling into shells, fill all the egg white shells and place on egg tray.

Store in the refrigerator until ready to serve.