Line a plate with a paper towel. Carefully peel the shell of the hard-boiled eggs under running water and place on the lined plate. Slice the eggs lengthwise. Make sure to wipe the knife clean each time you slice an egg.
Carefully remove the egg yolks and set aside. Pat dry the bare egg whites with a paper towel to remove any excess water or residue from the egg yolks.
Using a food processor or an immersion blender, place the egg yolks, mayonnaise, Sriracha Hot Chili Sauce, French’s Dijon Mustard with Chardonnay, cayenne pepper, paprika, and freshly ground pepper to taste together and pulse until you get a creamy filling free of lumps.
Spoon or pipe the filling using a Wilton 4B tip onto the egg whites. Garnish with the shredded parmesan cheese, drizzle of Sriracha Hot Chili Sauce, finely diced chives (optional), and a sprinkle of paprika (optional). Enjoy!