Place the eggs in large pot filled with water until covered and bring to a boil. Once boiling, remove the pot from heat and cover. Let sit for 10 minutes.
Drain the water and transfer the eggs to an ice bath. After 10 minutes, peel the eggs.
Slice each egg in half and remove the yolk into a medium bowl. Mix in mayo, mustard, jalapeno, 1 tbsp of sriracha and salt. Stir until combined.
Fill egg whites with the filling using a spoon or icing pipe. Top with remaining sriracha, breadcrumbs, and cilantro to garnish.
