In a medium saucepan, place 6 large eggs and cover them with cold water about an inch higher than the eggs. Bring the water to a rolling boil, then reduce the heat and let cook for 12 minutes.

Prepare an ice bath by filling a large bowl with cold water and ice.

Once the eggs have boiled, transfer them into the ice bath to cool for about 5 minutes. Peel the eggs under cold running water.

Slice each egg in half and remove the yolks into a mixing bowl. Mash the yolks until crumbly.

Add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper to the yolks. Mix until smooth and creamy.

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

Drizzle with sriracha and sprinkle with chopped cilantro or green onions before serving.