Begin by placing large eggs in a pot and covering them with cold water by about an inch. Bring to a rolling boil over medium-high heat.

Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.

Prepare an ice bath by filling a bowl with ice water. Carefully transfer the boiled eggs into the ice bath for 5 to 10 minutes.

Gently tap each peeled egg on a hard surface, crack the shell, and roll it under your palm to loosen. Peel under cold running water.

Slice each peeled egg in half lengthwise and scoop the yolks into a mixing bowl. Add mayonnaise, chili garlic sauce, Dijon mustard (if using), salt, and freshly ground black pepper.

Mash the mixture until smooth and creamy. Spoon the filling back into the hollowed egg whites, or use a piping bag for a neater presentation.

Sprinkle paprika over the filled eggs and top with chopped green onions for a fresh finish.