Place eggs in a large pot, fill with enough water to cover eggs, and bring to a boil. Cover, remove from heat, and let eggs set in the hot water for 15 minutes. Remove eggs to a bowl, allow to cool, then peel.

Meanwhile, preheat oven to 425 degrees. Place red bell pepper on a baking sheet and roast in preheated oven for 15 - 25 minutes, or until skin gets wrinkled and is starting to char. Remove from oven, and allow to cool. Remove peel, stem and seeds, and puree the remaining flesh in a blender or food processor.

Slice the eggs in half, length-wise, and remove the yolks with a spoon, and place yolks into a small bowl. Set the egg white halves in your Rubbermaid party serving kit or a platter.

To the yolks, add pureed red pepper, mayo, mustard, sriracha, salt and pepper. Mash and mix well, until no clumps remain. Spoon mixture into a quart-sized plastic baggie. Cut a hole in one of the bottom corners, and squeeze egg yolk mixture into the egg white shells.