Place the eggs in a pot and fill it with cold water, ensuring there’s an inch of water above the eggs. Bring the pot to a boil over medium-high heat.

Once boiling, cover the pot and remove it from heat. Let it sit for 10-12 minutes. This method helps ensure that your yolks will be perfectly cooked, yielding a creamy center without any greenish hue.

Prepare an ice bath in a large bowl. Once the eggs are finished cooking, transfer them immediately to the ice bath. This stops the cooking process and makes peeling easier. Let the eggs chill for about five minutes before you get to peeling.

Carefully tap the eggs on a hard surface to crack the shells. Peel under running water for an easier experience. Once peeled, slice each egg in half lengthwise, placing the yolks in a bowl while placing the egg whites on a serving platter.

In the bowl with the yolks, add the mayo, Dijon mustard, Sriracha, lemon juice, smoked paprika, salt, and black pepper. Using a fork, mix until smooth and creamy. I often find myself taste-testing as I go, ensuring the flavors are just right.

You can use a piping bag or simply spoon the mixture back into the egg whites. Make sure to fill each well generously; a heaping dollop is more than welcome!

Sprinkle the deviled eggs with sliced scallions and fresh cilantro. The herbs add a lovely touch and enhance the visual appeal of the dish. Serve immediately or cover and refrigerate until ready to dig in.