Start by placing 6 large eggs in a medium-sized saucepan and cover them completely with cold water. Turn the heat to medium-high and bring to a rolling boil.

Once boiling, reduce the heat to low, cover the saucepan, and let the eggs cook gently for 12 minutes.

While the eggs are cooking, prepare an ice bath. Fill a large bowl with ice and cold water, and set aside.

After the eggs have cooked, transfer them into the ice bath and let cool for about 5 minutes.

Gently crack and peel the eggs under cold running water, then place on a paper towel to dry.

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

Mash the egg yolks thoroughly with a fork, then add in mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper.

Spoon the creamy filling into each egg white half, creating a nice mound.

For garnish, drizzle sriracha on top and sprinkle with chopped cilantro or green onions. Serve immediately.