1-Boiling and Cooling the Eggs: Place 6 eggs in a medium saucepan and cover them with water by about an inch. Bring the water to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes. Cool the hard-boiled eggs in cold water to stop the cooking and make peeling easier. This step ensures your eggs have perfectly set yolks without that unwanted green ring.

2-Peeling and Halving: Crack the shells all over and peel under cold running water for a clean finish. Slice the eggs in half lengthwise, then remove the yolks and place them in a mini food processor. Arrange the egg whites on a serving platter and gently clean them if needed. This keeps your presentation neat and appetizing for Spicy Sriracha Deviled Eggs.

3-Making the Filling: Add 3 tablespoons mayonnaise, 1 tablespoon Sriracha (or more to taste), 1 teaspoon whole grain mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon sugar to the yolks. Process until smooth, or pass the yolks through a sieve before mixing for an even smoother texture. Taste and adjust seasoning, adding more Sriracha if you want extra heat in your Spicy Sriracha Deviled Eggs.

4-Filling and Garnishing: Fill a piping bag or a sealable plastic bag with the corner snipped off with the yolk mixture and pipe it evenly into the egg white halves. For a simpler approach, just spoon the mixture in. Sprinkle the finished eggs with paprika and chopped chives before serving. This final touch adds color and flavor, making your Spicy Sriracha Deviled Eggs ready to shine. Preparation takes about 10 minutes of prep, 20 minutes of cook time, and totals 30 minutes, as per the recipe details.