1/4 c. mayonnaise
1 T. horseradish dijon mustard
1 t. sriracha
1 t. black pepper
Bring eggs to a boil in a large saucepan of water with the lid on. Once boiling, continue to cook for 10 minutes. Turn off the heat and rinse in cold water. Place eggs in the refrigerator to cool. Once cooled, peel each egg and slice lengthwise. Remove yolks and puree with mayo, mustard, and sriracha. Spoon yolk mixture into the tip of a plastic bag. Cut the corner off the plastic bag and pipe the mixture into the center of each egg. Season with black pepper or paprika.
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