Step-by-Step Instructions

• Start by placing the 6 large eggs in a saucepan and covering them with cold water, ensuring the water is about an inch above the eggs. Heat over medium-high until the water rapidly boils.
• Once boiling, cover the pan with a lid and remove it from heat, letting it sit for 12-15 minutes to achieve perfectly hard-boiled eggs.
• After 12-15 minutes, carefully transfer the eggs to an ice bath using a slotted spoon.
• Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
• In the bowl containing the yolks, add the mayonnaise, Dijon mustard, garlic powder, chili garlic sauce, white vinegar, salt, and freshly ground black pepper.
• Spoon or pipe the creamy yolk mixture back into the hollows of the egg whites.
• Lightly dust the tops of your filled eggs with paprika and sprinkle with sliced green onions and fresh cilantro leaves if desired.
• Serve the Spicy Chili Garlic Deviled Eggs immediately or refrigerate for later, covered with plastic wrap.