Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker.0

1. Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
2. Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
3. After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
4. Peel eggs and slice each in half length-wise.

Filling:

1. Sear your smoked chorizo links in a pan over medium heat until lightly browned on each side.
2. Slice chorizo into 24 thick coins and set aside to cool.
3. Pop the yolk from each hard-boiled egg into a large mixing bowl. Add mayo, Dijon, and sriracha.
4. If you prefer old-fashioned filling with a few lumps and bumps, you can mash with a fork. For a creamier consistency pulse with an hand mixer or in your food processor. Season with salt and pepper to taste.
5. Pipe the filling. To make an easy piping bag: line a tall water glass with a sandwich bag, wrapping the lip of the bag over the edge of the glass. Scoop the filling into the bag, seal the top, and snip one of the bottom corners.
6. Once your egg halves have been piped, top each with a slice of the cooled chorizo link.
7. Sprinkle the tops of each with paprika and serve.
8. The deviled eggs should keep in the fridge for up to 4 days (I like this storage carrier), though you'll probably polish them off long before that!