Place the eggs in a pot and add enough water to just cover the eggs. Bring the water to a boil over medium-high heat without the lid.

Let the eggs simmer for about 7-8 minutes, then quickly cool the eggs in an ice-water bath.

Remove the egg shells. Cut the eggs in half and scoop out the yolk portion, placing them in a separate bowl.

Mix the egg yolks, sriracha, mayonnaise, and salt and pepper together until smooth.

Scoop or pipe the yolk mixture back into the hollows of the egg whites.

Garnish with poppy seeds and serve. Optionally you can put them into the refrigerator to get a firmer texture.