Start by placing 6 large eggs in a medium saucepan, covering them completely with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes.

While the eggs are cooking, fill a large bowl with ice and cold water to make an ice bath. After 12 minutes, transfer the eggs using a slotted spoon into the ice bath and let them sit for about 5 minutes.

After the eggs have cooled, gently tap each egg on a hard surface to crack the shell, then peel them under cold running water.

Next, slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl.

In the bowl with the yolks, add mayonnaise, Dijon mustard (if using), chili garlic sauce, rice vinegar, salt, and pepper. Mix until smooth and creamy.

Refill the egg whites with the yolk mixture using a small spoon or piping bag.

Garnish each egg with a drizzle of sriracha, a sprinkle of chopped cilantro, or finely sliced green onions.