Place 6 large eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and reduce heat, cooking for 12 minutes.

Prepare an ice bath with cold water and ice while the eggs cook.

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

Gently crack and peel the eggs under running cold water.

Slice eggs in half and scoop yolks into a bowl. Mash yolks with mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper until smooth.

Fill egg white halves with the yolk mixture using a spoon or piping bag.

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