Start by placing your eggs in a pot and covering them with cold water. Bring to a gentle boil over medium heat, then cover and reduce heat to low, simmering for 10-12 minutes. Transfer eggs to an ice bath to cool for 5-10 minutes.

Carefully peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper; mash until creamy and homogeneous.

Drizzle in the chili garlic oil, mixing well until smooth and velvety, ensuring even distribution of heat.

Using a spoon or piping bag, fill the hollowed egg whites with the spicy yolk mixture generously.

Drizzle additional chili garlic oil over the filled eggs, sprinkle with sesame seeds and fresh herbs, and serve on a platter.