Start by placing the 6 large eggs in a medium saucepan and cover them with cold water, ensuring there's about an inch of water above. Heat the saucepan over medium-high and bring the water to a rolling boil. Once boiling, cover the pan with a lid, remove it from the heat, and let it sit for 12-15 minutes.

Carefully transfer the eggs to an ice bath for about 5-10 minutes until completely cooled.

Gently tap each egg on a hard surface and peel them under running water.

Slice each egg in half lengthwise and place the whites on a serving platter. Scoop the yolks into a mixing bowl.

In the bowl, add mayonnaise, Dijon mustard, garlic powder, chili garlic sauce, and white vinegar. Season with salt and pepper, then mix until smooth.

Fill the egg whites with the yolk mixture using a spoon or piping bag.

Dust the eggs lightly with paprika and top with sliced green onions and cilantro if desired.

Serve immediately or refrigerate until ready to serve.