Place 6 large eggs in a saucepan and cover with cold water, about an inch above the eggs. Bring to a boil over medium-high heat. Cover, reduce heat to low, and let simmer for 12 minutes.

Prepare an ice bath by filling a large bowl with cold water and ice. Set aside for when your eggs are ready.

After 12 minutes, transfer boiled eggs into the ice bath using a slotted spoon. Let sit for about 5 minutes. Peel under cold running water.

Slice each egg in half lengthwise, remove yolks with a spoon and place in a mixing bowl. Arrange egg whites on a serving platter.

Using a fork, mash the yolks until crumbly. Add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Mix thoroughly.

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

Garnish with sriracha, cilantro, or green onions. Serve immediately or refrigerate for a short while.