Sriracha Deviled Eggs

INSTRUCTIONS

1. Place eggs in pot first, fill with water, about 2 inches above eggs.
2. Bring to a rapid boil. As soon as water reaches a rapid boil, remove pot from heat and cover tightly with lid. Let eggs rest in water for 17-18 minutes. Do not open lid during this time.
3. Drain hot water and immediately run cold water on eggs. Hit egg slightly against a hard surface, peel and rinse.
4. Slice each egg in half, scoop out the yolk and transfer to a mixing bowl.
5. Add spices and sriracha sauce to egg yolk mixture, combine thoroughly.
6. Add mayonnaise and Dijon mustard, mash until mixture is smooth and has very little lumps.
7. Adjust spices to suit your taste.
8. Fill egg yolk mixture into a pastry bag and pipe into egg holes. Drop a dot of sriracha sauce on each egg. Garnish with chives or scallions. (Alicaspepperpot)