Sriracha Deviled Eggs

I made a similar recipe of these little gems on Thanksgiving and decided to bring them out again for New Years. The heat is a nice touch to these Asian-inspired deviled eggs.

INGREDIENTS

12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons Sriracha hot sauce
2 teaspoons freshly squeezed lime juice
Kosher salt
Freshly ground black pepper

INSTRUCTIONS

Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
Combine the egg yolks, mayonnaise, Dijon, Sriracha, and lime juice in a medium nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with smoked paprika.