Add a cup of water to the Instant Pot insert. Place a tall trivet and place the eggs in that. Close the lid, vent set to sealing position, and pressure cook for 5 minutes on high pressure.
When the time is up, wait for 5 minutes and then release the pressure manually. Open the lid after the pin drops.
Stovetop Method:
Place eggs in the bottom of a saucepan and fill it with water, about 1-inch above the eggs. Bring the water to a rolling boil over high heat.
Turn off the heat, cover the pan and let it sit for 10 minutes.
Cool Eggs in Ice Bath
Prepare an ice bath by filling a wide bowl with ice and 1 cup of water. Transfer the cooked eggs to the ice bath, and leave aside for 10 minutes.
Cut Eggs & Prepare Filling
Once the eggs have cooled completely, peel and slice them in half lengthwise.
Using a teaspoon, gently scoop out the yolks into a small mixing bowl and arrange the egg whites on a serving platter.
Mash the yolks into a paste using a fork. Add in mayonnaise, mustard, sriracha, salt, and black pepper. Whisk together to make a smooth paste. Give it a taste and add more seasoning or sriracha if needed.
Add about a teaspoon of filling into each egg half. Alternatively, add the filling to a large pastry bag with a star-tip and pipe filling into each shell.
Garnish with a dash of paprika (or cayenne) and finely chopped chives.
Notes
Make ahead: You can hard boil the eggs 2-3 days ahead of time and refrigerate them till you're ready to use.
Increase the spice level: Add a few dashes of hot sauce in the mix, and garnish with cayenne instead of paprika.
Reduce the spice: Reduce sriracha to 1 teaspoon to make them mild.
Make it lighter: Substitute half the mayonnaise with light sour cream to make the filling a bit lighter.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.