Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. This will make peeling easier.

Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel under running water for easier removal.

Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

Mash the yolks with a fork, then add the mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle with smoked paprika and garnish with chopped cilantro if desired.

Serve immediately or refrigerate for up to 2 hours before serving.