Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.

Place a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.

Cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.

Add the mayo, buffalo sauce, kosher salt, and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute.

Add the bacon (save a small amount to sprinkle on top) into the bowl and mix with a spoon.

Place a spoonful of the mixture into each egg white. Sprinkle with remaining bacon and blue cheese crumbles if desired. Refrigerate at least an hour before serving