Hard boil 6 large eggs. Cool completely & dry.

Shell the eggs carefully. If shells are sticking to the whites - use a bowl of water to periodically dip the egg in while shelling to help with the process.

Pat shell-less eggs dry with a paper towel. Cut each egg in half long ways. Scoop out the yolk into a bowl. Set whites aside for later use.

To the yolks add the mayonnaise, Sriracha, garlic powder, salt, Old Bay Seasoning, & celery seed. Using a fork mash & mix the ingredients until you achieve a smooth, creamy texture.

Transfer the mixture into a small zipper storage bag or icing piping bag - if using a tip choose one with a larger opening.

Lay out your egg whites on a serving dish. Using a deviled egg dish makes this easier, but if you don't have one, layer chopped lettuce on a regular serving dish, place egg whites on top & the lettuce will help hold the eggs in place. Pat away any moisture collecting on the whites with a paper towel.

Fill each egg white's old yolk divet with the yolk mixture. (If using the storage bag, don't forget to clip one of the bottom corners & use as you would a piping bag)

Garnish with a sprinkle of Old Bay Seasoning & a tiny dallop of Sriracha. (Optional)

Hard boiled egg trouble shooting: 1. Older eggs make better hard boiled eggs, the yolks stay more centered & they are easier to shell. 2. Lay eggs on their sides 30 minutes before cooking to help center the yolks. 3. Hard boiled is achieved between 10 & 15 minutes of cooking time. 4. Add mayonnaise a little at a time to ensure the deviled mixture does not become too runny.