Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Turn off the heat and let the eggs sit in the hot water for 12 minutes. Fill a large bowl half full with cold water and ice. Remove the eggs from the pot to the ice bath and let cool completely.
Remove the hard shell from the eggs and cut in half. Remove the egg yolks to a small food processor or small bowl. Place the white halves on a serving platter. To the egg yolks add in the mayonnaise, Dijon mustard, Sriracha, salt, and pepper. Blend until smooth.
Use a spatula to scoop the egg yolk mixture into a piping bag or a Ziploc bag. Cut the corner of the bag and pipe the mixture into the egg halves. Garnish with a sprinkle of the paprika or cayenne pepper.