Place eggs in a large saucepan and cover with cold water by about 2 inches. Bring water to a rolling boil over high heat, then immediately remove from heat and cover the pot. Let eggs sit for 12 minutes exactly.

Transfer eggs to an ice bath immediately after cooking. Let them cool for 5 minutes, then gently crack and peel under cool running water.

Cut each egg in half lengthwise using a sharp knife. Gently remove yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on your serving platter. Pat the whites dry with paper towels if needed.

Mash the egg yolks with a fork until smooth. Add mayonnaise, chili garlic sauce, mustard, garlic powder, and paprika. Mix thoroughly until the filling is completely smooth and well-combined.

Taste the filling and add salt, pepper, and additional chili garlic sauce as needed. The filling should be creamy enough to pipe but not too loose.

Spoon or pipe the filling into egg white halves, mounding slightly in the center. Sprinkle with paprika and chopped green onions. Add fresh cilantro leaves if using for garnish.