Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.

Bring water to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let stand for 12 minutes.

Transfer eggs to an ice water bath for 5 minutes to cool completely and stop the cooking process.

Peel eggs carefully and slice each egg lengthwise. Remove yolks and place them in a small mixing bowl.

Mash yolks with a fork until a fine crumble is achieved, then incorporate mayonnaise, chili garlic sauce, rice vinegar, Sriracha, and salt until smooth.

Transfer the yolk mixture into a piping bag fitted with a large star tip or a plastic bag with the corner snipped.

Pipe the filling evenly into the cavities of the egg white halves.

Garnish with chopped scallions and toasted sesame seeds and serve chilled.