Chef John's Creamy Deviled Eggs

Place eggs in a large pot and submerge them completely under water, making sure they are fully covered. Next, bring the water to a gentle boil over high heat, but be cautious not to let it reach a full rolling boil. Remove the pot from the heat source and cover it with a lid, then let it sit for 17 minutes to allow the eggs to cook slowly and evenly.

Combine granulated sugar and water in a saucepan over high heat, stirring occasionally until the sugar dissolves. Bring the mixture to a rolling boil, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat source and carefully pour the warm sugar syrup over the pepper rings in a small bowl. Use a spoon to gently stir and set the mixture aside, allowing it to cool slightly.

Drain the cooked eggs in a colander and fill the pot with very cold water, making sure it's icy cold. Let the eggs sit in the cold water for about 15 minutes, or until they have cooled down enough to handle comfortably.

Carefully peel the eggs and slice them in half lengthwise, making sure not to break the yolks. Cover the egg white halves with a damp paper towel while you prepare the filling, keeping them moist and pliable.

In a bowl, mash together the egg yolks, softened cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard using a spoon or spatula until just combined. Stir in rice vinegar until the mixture is smooth and free of lumps. Season with salt and pepper to taste, adding more if necessary.

Use a piping bag or a spoon to fill the egg white halves with the prepared filling, making sure to fill them evenly.

Top each egg half with a ring of candied pepper and chopped chives, adding as much or as little as desired. Chill the eggs in the refrigerator for at least 20 minutes before serving, allowing the flavors to meld together.