The Fork & Fin® Dill Pickle Deviled Eggs

Prepare fish according to package directions.

Bring 1-inch water to a boil in a large saucepan (large enough to fit all the eggs in one layer.) Carefully place eggs in water, lower to a simmer, cover and cook 9 1/2 minutes. Drain eggs and place on a cutting board to cool.

Peel eggs and cut in half lengthwise.

Transfer the yolks to a medium bowl and mix in the mayonnaise, vinegar, half the scallions, the paprika, salt and pepper. Coarsely chop 4 pieces of fish and mix into the mayo mixture. Spoon into the whites.

Dice the remaining fish and place a piece of fish on top of each egg.

Arrange on a platter and sprinkle with the remaining scallions. Sprinkle with additional smoked paprika and drizzle with Sriracha if desired.