Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.

Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Mash the yolks with a fork and add the mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle paprika and chopped green onions on top for garnish.

Serve immediately or refrigerate for up to 2 hours before serving.