Start by placing large eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then reduce the heat to low and cover the pan, allowing the eggs to cook for 12 minutes.

While the eggs are cooking, fill a large bowl with ice and cold water to create an ice bath. This will help cool the eggs quickly.

After the eggs have cooked, transfer them to the ice bath and let them sit for about 5 minutes. Once cooled, crack the shells gently on a hard surface and peel them under running water.

Slice the peeled eggs in half lengthwise and scoop the yolks into a mixing bowl. Mash the yolks until smooth, then combine with mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Blend until creamy.

Spoon or pipe the yolk mixture back into the hollowed-out egg whites using a piping bag for a professional look.

Garnish with sriracha and freshly chopped cilantro or green onions. Serve immediately or refrigerate briefly before serving.