Start by placing 6 large eggs in a saucepan and covering them with cold water, about an inch over the eggs. Heat over medium-high until boiling, then cover, reduce heat and simmer for 12 minutes.

While the eggs are boiling, fill a large bowl with ice and water to create an ice bath.

After 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them chill for about 5 minutes.

Once cooled, gently tap each egg to crack the shell, peel under cold running water, slice each egg in half lengthwise, and place yolks in a mixing bowl.

Mash the egg yolks until smooth, then add mayonnaise, Dijon mustard, chili garlic sauce, rice vinegar, salt, and pepper. Combine until creamy.

Spoon the yolk mixture back into the egg whites, using a piping bag for a polished look if desired.

Drizzle sriracha over the eggs, and sprinkle with chopped cilantro and green onions before serving.