1. In a large saucepan, cover eggs with water and place over high heat. Bring to boiling. Remove from heat, cover, and let eggs stand for 15 minutes. Drain hot water. Shake eggs back and forth in pan to crack shells. Pour cold water over top. Drain water and peel eggs. 
2. Cut peeled eggs in half, lengthwise, and set yolks aside in a medium bowl. Cut whites in half again, lengthwise, to create wedges. Set aside.  
3. Use the back of a fork to mash the egg yolks. Stir Sriracha mayonnaise, 1 Tbsp. finely chopped green onion, vinegar, and sea salt into egg yolks. Spoon mixture into reserved egg whites.   
4. Sprinkle each egg wedge with paprika, drizzle with Sriracha sauce, and top with green onion slices, if desired. 

Each wedge contains: 34 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 49 mg cholesterol, 64 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 2% vitamin A, 1% vitamin C, 1% calcium, 1% iron.