Steam the eggs: Place a steamer basket in a medium saucepan and add about 2.5cm of water. Bring the water to a rolling boil over high heat—you'll see vigorous bubbles and hear a steady rumble. Gently place the eggs in the basket using a slotted spoon, reduce the heat to medium, cover the pan, and steam for exactly 12 minutes. The steam will envelop the eggs, cooking them evenly.

Ice bath: While the eggs cook, fill a large bowl with ice and cold water. When the timer goes off, immediately transfer the eggs to the ice bath using the slotted spoon. You'll hear a satisfying hiss as they hit the cold water. Let them sit for at least 15 minutes. This stops the cooking process and shocks the shells, making peeling much easier.

Peel and halve: Gently tap each egg on a hard surface to crack the shell all over, then roll it between your palms to loosen the membrane. Start peeling from the wider end where the air pocket is—the shell should come off in large pieces, revealing a smooth, unblemished white. Rinse briefly under cool water to remove any tiny shell fragments. Pat the eggs dry with a paper towel, then slice each one in half lengthwise with a sharp knife. You'll see the yolk is a firm, bright yellow with no green ring around it.

Make the filling: Carefully pop the yolks out into a medium mixing bowl. Arrange the egg white halves on a serving platter, cut-side up. Using a fork, mash the yolks into a fine, crumbly texture—you should see no large lumps. Add the mayonnaise, sriracha, Dijon mustard, white wine vinegar, salt, and pepper. Stir vigorously with the fork until the mixture is completely smooth, creamy, and a uniform pale orange colour. Taste it; the heat should be present but not scorching, with a pleasant tang.

Pipe the filling: Spoon the yolk mixture into a small piping bag fitted with a star nozzle (or use a sturdy zip-top bag with the corner snipped off). Hold the bag vertically over each egg white half and pipe the filling in a generous swirl, starting from the centre and working outward. The filling should mound slightly above the rim of the white, creating a decorative peak. If you don't have a piping bag, use a small spoon to carefully mound the filling.

Garnish and serve: Drizzle a tiny ribbon of sriracha over the top of each filled egg. Sprinkle with the chopped chives and toasted sesame seeds, then finish with a light dusting of smoked paprika if using. The colours—orange, green, white, and red—will be vibrant and appetising. Serve immediately or refrigerate, uncovered, for up to 2 hours before serving to allow the flavours to meld.