Boil the eggs by placing 6 large eggs in a pot, covering with cold water. Bring to a boil, cover, reduce heat, and cook for 12 minutes.

Prepare an ice bath with cold water and ice cubes while the eggs are boiling.

Transfer boiled eggs to the ice bath and let sit for about 5 minutes to cool.

Peel the eggs under cold running water, slice in half, and place yolks in a mixing bowl.

Mash yolks and stir in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until smooth.

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

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