Fill a saucepan with enough water to cover eggs by an inch and bring to full boil. Carefully lower eggs into boiling water. Let eggs boil uncovered for about 30 seconds.

Reduce heat to low and cover. Simmer for 11 minutes. Transfer boiled eggs to a bowl of ice water.

When cool enough to handle, gently break shell apart and peel.

If possible, refrigerate eggs overnight, making them easier to cut.

Once eggs are cool, cut in half lengthwise with a very sharp knife. Carefully spoon yolks out into a small bowl and arrange whites on serving platter.

In a medium bowl, mash yolks into a paste with the back of a fork. Add mayonnaise, sriracha sauce, and mustard; whisk until smooth. Season to taste with salt, freshly ground black pepper and more sriracha if you like.

Spoon or pipe filling into egg white halves.

Cover and refrigerate eggs for 2 hours or more (up to 1 day). Once chilled, sprinkle generously with Piment d’Espelette and minced chives (if you like); serve.