Preparation:
Slice peeled, hard-boiled eggs in half and scoop out yolks into a medium bowl. Add mayonnaise, yellow mustard, sriracha and salt to bowl and mash until very smooth. Transfer mixture to a piping bag or sandwich bag and cut off the tip. Pipe yolk-sriracha mixture back into egg whites until filled. Garnish with a fresh cilantro leaf and black sesame seeds.
