Sriracha Deviled Eggs

Place eggs in a saucepan; cover eggs with 1 in. of water. Bring to a boil, remove from heat, and let eggs stand in hot water for 10 min. Meanwhile, fill a bowl halfway with cold water and ice cubes. Transfer the eggs to the ice-water bath and let sit for 5 min. and then peel.

Cut eggs in half lengthwise; place egg yolk in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, and mustard into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.