Place 6 large eggs in a medium saucepan and cover with cold water, ensuring an inch above the eggs. Bring to a boil.

Cover and reduce heat to low; simmer for 12 minutes.

Prepare an ice bath in a large bowl with ice cubes and cold water.

Transfer boiled eggs to the ice bath for 5 minutes to cool.

Remove the eggs, tap gently to crack, and peel under cold running water.

Slice each peeled egg in half and scoop yolks into a mixing bowl.

Mash yolks, then mix in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until creamy.

Spoon or pipe the filling back into the egg whites.

Garnish with Sriracha and cilantro or green onions before serving.