Begin by placing 6 large eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over medium heat, then reduce it to a simmer. Allow the eggs to cook for 10-12 minutes until fully hard-boiled. Once done, transfer the eggs to an ice bath for about 5 minutes to cool down, making them easier to peel.

After the eggs have cooled, carefully crack and peel off the shells. Slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Add ¼ cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of chili garlic oil to the yolks. Use a fork to mash and mix until you achieve a smooth and creamy yolk filling.

Next, take the prepared egg whites and fill each half with the creamy yolk mixture. You can either spoon it in or use a piping bag for a more elegant presentation. Ensure the filling is generously piled to create a visually appealing look for your chili garlic deviled eggs.

Once all the egg halves are filled, drizzle or dollop a small amount of remaining chili garlic oil on top of the yolk filling for an extra kick of flavor. This will not only enhance the taste but also add a vibrant color to your finished chili garlic deviled eggs.

Finally, sprinkle toasted sesame seeds and your choice of fresh herbs, such as chives or cilantro, over each egg half for added texture and flavor. Arrange the chili garlic deviled eggs on a serving platter, ready to impress your guests at any gathering or brunch.