Put 7 eggs in a large sauce pan and cover with water. Bring to a boil, then cover the pot and remove it from the heat. Let it sit for 12 minutes. Then immediately transfer them to ice water and let them sit for five minutes. Remove the shells, cut the eggs in half, set the whites aside and put the yolks in a bowl.
Mix together the yolks, mayonnaise, buffalo sauce, Worcestershire sauce, and salt and pepper to taste.
Add a small spoonful of the mixture to each of the egg whites. Top with crumbled blue cheese and serve.