Start by placing 6 large eggs in a pot of cold water. Bring the water to a boil, then lower the heat and cover. Cook for 12 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, prepare a bowl filled with ice and cold water. This will help stop the cooking process and make peeling easier.

Once the timer goes off, carefully transfer the hot eggs into the ice bath. Allow them to cool for about 5 minutes.

Peel the eggs under cold running water for easier removal of the shell. This trick helps to keep the whites intact and looking beautiful.

Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Mash the egg yolks with a fork, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the creamy mixture back into the egg whites. Make sure to fill them generously for a delightful bite.

Drizzle with sriracha and sprinkle chopped cilantro or green onions on top. Serve immediately for the best flavor and freshness.