Start by placing large eggs in a pot of boiling water. Let them cook for 10 to 12 minutes for a firm yolk. Once cooked, transfer the eggs to an ice water bath for at least 5 minutes to halt the cooking process.

Carefully peel the cooled eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper to the yolks. Use a fork to mash and mix until smooth.

If making your own chili garlic oil, heat a small saucepan over low heat, adding the oil, minced garlic, and chili flakes. Infuse for about 5 minutes until fragrant. Alternatively, use store-bought chili garlic oil.

Take the egg white halves and fill them with the yolk mixture using a spoon or piping bag. Drizzle chili garlic oil over each filled egg, then sprinkle with sesame seeds and fresh herbs.

These deviled eggs can be enjoyed immediately or stored in an airtight container for up to 2 days in the fridge.