Begin by placing large eggs in a pot and covering them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the pot, remove it from heat, and let it sit for 10-12 minutes. After cooking, transfer the eggs to an ice bath to cool for at least 5 minutes.

Once the eggs are cool, gently tap them on a hard surface and peel them under running water. Cut each egg in half lengthwise and carefully pop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, and a portion of chili garlic oil to the yolks. Mash thoroughly until smooth and creamy.

Using a spoon or a piping bag, take the yolk mixture and fill each egg white half generously, ensuring each bite is packed with flavor.

Drizzle the remaining chili garlic oil over the filled deviled eggs. For an extra crunch and visual appeal, sprinkle sesame seeds over the top.

If desired, finely chop fresh herbs like parsley or chives and sprinkle them atop the deviled eggs. Serve immediately or refrigerate for at least 30 minutes before serving.