In a large pot add water and 1 tsp vinegar. Add enough water to cover all the eggs plus 1 inch.
Once it starts to boil, gently add all seven eggs one at a time, with a spoon.
Boil 7 minutes.
Turn off burner and cover. Leaving it on the warm burner for 15 minutes.
Immediately bring to sink and run cold water over the eggs until the water is completely cold.
Gently crush the tip of the egg on the side of the sink or hard surface. Once the shell begins to crack, gently crush the sides and peel.
Cut length wise and put the egg yokes into a bowl.
In the bowl with the yokes add 2 TBS Mayonnaise, 1TBS Dijon mustard, 1-2 tsp pickle juice and 1/8 tsp Sriracha. Mix with a fork or whisk until creamy and smooth.
Either pipe or spoon your mixture into the egg whites.
Add crispy bacon or a dash of Paprika.
Chill and serve immediately for the freshest deviled eggs.