Place 6 large eggs in a pot and cover them with cold water. Bring to a rolling boil, then cover and reduce heat to low, cooking for exactly 12 minutes.

Prepare an ice bath in a large bowl with cold water and ice. Transfer boiled eggs to the ice bath for 5-10 minutes.

Once cooled, gently tap each egg to crack the shell, then roll them gently and peel under cold running water.

Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Mash yolks, then mix in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until creamy.

Fill each egg white half with the yolk mixture using a spoon or piping bag.

Garnish with sriracha, chopped cilantro, or green onions and serve immediately.