Place the eggs in a pot and cover with water. Add in the black food colouring. Bring to a boil, remove from the heat and let them stand covered with a lid for ten minutes.
Remove the eggs from the water and place them on a dishcloth. Using the palm of your hand gently roll the egg cracking the shell slightly. Place the eggs in a large bowl and pour the coloured cooking water back over them. Place into the fridge and allow them to sit overnight.
Remove the eggs from the bowl and remove the shell, the eggs should have a grey/black marble effect!
Slice the eggs in half, remove the yolks and place them into a bowl. Arrange the egg white shells onto a platter.
In the bowl with the yolks add in mayonnaise, buffalo sauce, chives and season with salt and pepper. Combine until the mixture is smooth. Place it into a piping bag and pipe the mixture into the empty egg white shells.
Top with crispy bacon and a pickle sticking out. Enjoy!