Place the eggs in a small saucepan and cover with cold water. Bring to a boil. When the water begins to boil, cover the saucepan and remove from the heat. Let rest, off the heat, for 10 minutes. Remove the eggs and cool in an ice bath. Peel the eggshells. Cut the eggs in half lengthwise and remove the yolks. Set aside. In a bowl, using a fork, purée the yolks with the hummus and season with salt, if needed. Add the diced jalapeños and combine gently. With two small spoons, fill each egg half with the yolk mixture. Place on a serving platter. Top with cilantro and a small drizzle of Sriracha.