Place fresh eggs in a medium-sized saucepan and cover them with cold water. Bring to a gentle boil over medium-high heat for about 8-10 minutes.

Cover with a lid and remove from heat. Let the eggs sit in the hot water for 10 minutes.

Prepare an ice bath in a large bowl with ice and cold water. After 10 minutes, transfer the cooked eggs to cool for about 5 minutes.

Once cool, gently crack each egg and peel under running cold water.

Cut the peeled eggs in half and transfer the yolks to a mixing bowl. Mash yolks until smooth. Add mayonnaise, Dijon mustard, chili garlic sauce, sriracha, rice vinegar, salt, and pepper. Mix until well combined.

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

Sprinkle with chopped green onions and cilantro. Arrange on a serving platter and serve immediately or refrigerate.