Instant Pot Method: Add water in the pot, place eggs on a trivet or basket and pressure cook for 5 minutes on high pressure.
Stove top Method: Place eggs in a saucepan and fill it with water. Bring it to a boil, turn off the heat and let it sit for 10 minutes.
Transfer the cooked eggs to an ice bath, and leave aside for 10 minutes.
Peel and slice the eggs in half lengthwise. Scoop out the yolks into a small mixing bowl.
Mash yolks. Stir in mayonnaise, mustard, sriracha, salt, and black pepper. Whisk to make a smooth paste.
Pipe or spoon about a teaspoon of filling into each egg half.
Garnish with a dash of paprika (or cayenne) and finely chopped chives.