Start by placing eggs in a pot and covering them with cold water. Bring to a rapid boil, then cover and reduce to a gentle simmer for 11–12 minutes. Transfer to ice water to cool for about 5 minutes.

Carefully peel the cooled eggs and slice each in half lengthwise. Gently pop the yolks into a mixing bowl, combine with mayonnaise, Dijon mustard, and a pinch of salt, then mash until smooth.

Using a piping bag or spoon, fill each egg white with the creamy yolk mixture, mounding it slightly above the edges for presentation.

Drizzle chili garlic oil over filled egg whites, adjust for spice preference, and sprinkle toasted sesame seeds on top. Add fresh herbs if desired.

Arrange on a platter and serve immediately for maximum flavor.