Place 4 cups of water in a sauce pot and bring to a boil.
Add the eggs to the boiling water and boil for 15 minutes.
Remove the eggs from the boiling water and place them immediately in a bowl of iced water. Let the eggs sit for 5 minutes.
Remove the eggs from the iced water, peel, and cut the eggs in half lengthwise. Remove the yolks and place them in a food processor.
Add the Sriracha, Dijon mustard, lime juice, and mayonnaise to the food processor and pulse blend until the yolk filling is smooth.
Spoon the yolk filling into the halved eggs and (optional) sprinkle with scallions, paprika, or cayenne pepper powder.
Serve immediately, or, for best flavor, chill the deviled eggs covered in a refrigerator for 1 hour prior to serving.