mayonnaise eggs sweet pickle relish yellow mustard Sriracha sauce

1. Fill a bowl halfway with ice and water. In a saucepan, combine the eggs with cold water to cover by 1 inch. 2. Add 1 tablespoon salt and bring to a boil over high heat. Remove the pan from the heat, cover, and et sit for 9 minutes 3. Transfer the eggs to the bowl of ice water and let sit for 5 minutes 4. Peel the eggs under cold running water. Halve the eggs lengthwise then trim a tiny slice off the underside of the egg half so the egg sits flat. 5. Carefully pry out the yolks and transfer to a bowl 6. Add the bacon, mayo, mustard, relish and salt and pepper to taste to the yolks and mash until smooth. 7. Squirt a dab of Sriracha inside the empty egg whites 8. put the filling into a sandwich bag and snip off the corner, piping the filling into each egg