Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, turn off heat and cover; let stand for 10 minutes.

Drain and immediately transfer eggs to an ice bath or cold water to stop cooking; let cool completely (about 5 minutes).

Peel eggs and halve lengthwise; gently remove yolks and place in a bowl. Arrange whites on a serving platter.

Mash yolks with mayonnaise, mustard, chili garlic sauce, minced garlic, rice vinegar (if using), salt, and pepper until creamy and uniform. Taste and adjust seasoning or heat as needed.

Spoon or pipe yolk mixture back into egg white halves.

Top with sliced green onions, a sprinkle of toasted sesame seeds, and/or red chili flakes for extra heat and visual flair.