Begin by hard-boiling six large eggs. Place the eggs in a pot, cover with cold water, and bring to a gentle boil. Once boiling, cover the pot and remove from heat, letting sit for 12 minutes. Transfer eggs to an ice bath to cool for about 10 minutes.

Once cooled, gently tap the eggs to crack the shells and peel under running water for ease. Slice each egg in half lengthwise, removing yolks and placing them in a mixing bowl. Mash yolks until smooth and mix with mayonnaise, Dijon mustard, and chili garlic oil until creamy.

Taste the filling for seasoning, adding salt and pepper as desired. Adjust chili garlic oil based on heat preference.

Transfer yolk mixture into a piping bag or a resealable plastic bag with the corner snipped off. Fill each egg white generously, ensuring a beautiful mound.

Drizzle a little extra chili garlic oil over filled eggs. Sprinkle toasted sesame seeds and freshly chopped herbs on top.

Arrange deviled eggs on a platter and serve immediately. If preparing ahead, store in an airtight container without garnishes to maintain freshness.