Place the 12 eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 10–12 minutes for firm, bright yellow yolks.

Transfer the cooked eggs immediately to a large bowl of ice water and let sit for at least 10 minutes. Gently crack the shells all over and peel under running water if needed, keeping the egg whites as neat as possible.

Pat the peeled eggs dry, then slice each one in half lengthwise with a sharp knife. Carefully pop the yolks into a medium bowl and arrange the egg white halves on a platter or tray.

Use a fork to mash the yolks until no large lumps remain. For an ultra-smooth filling, press the yolks through a fine mesh strainer.

To the mashed yolks, add the mayonnaise, 1 1/2 tablespoons Sriracha, Dijon mustard, vinegar, garlic, salt, pepper, and chopped chives or green onions. Mash and stir until very smooth and creamy. Taste and adjust: add more Sriracha for extra heat, or a splash more vinegar for tang. If the filling seems thick, stir in 1 tablespoon Greek yogurt or sour cream, adding up to 2 tablespoons if needed.

Taste the filling and fine-tune the seasoning with additional salt, pepper, or garlic as needed. The filling should be thick but pipeable, like soft frosting. If too thin, add a bit of extra mashed yolk (if available) or a teaspoon of mayonnaise at a time until it firms up slightly.

Spoon the filling into the egg white halves, or transfer it to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off) and pipe it in. Fill each egg generously.

Lightly dust the tops with smoked or regular paprika and sprinkle with extra chopped chives or green onions. For an extra-spicy look and flavor, add a tiny dot of Sriracha on top of each. Chill for at least 30 minutes before serving to let the flavors meld and the filling set.