Place 8 eggs in a large saucepan and fill with cold water; bring to a boil and boil for approximately 10 minutes.

While eggs are boiling, prepare the mayonnaise (link in article above), replacing the mustard with buffalo sauce.

Once eggs have boiled for 10 minutes, remove from heat and place in cold water, allowing 3-5 minutes for them to cool off before peeling.

Peel eggs and slice in half; remove egg yolks and place them in the mayonnaise. Stir everything together thoroughly.

Scoop mixture into each of the eggs (you may also use a piping bag for presentation purposes, if you prefer).

Drizzle with extra buffalo sauce and top with crumbled bacon, and enjoy!