Hard‑boil the eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely.

Peel and chop eggs: Once cooled, peel the eggs under cool running water. Chop or mash them to your preferred texture (chunky or finely diced).

Make the dressing: In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, sugar/honey (if using), and chili garlic sauce or sriracha (if using).

Combine salad: In a mixing bowl, combine chopped eggs, scallions, cilantro, sesame seeds, and any optional veggies (cucumber, edamame). Pour the dressing over and fold gently until evenly coated.

Season and serve: Taste and adjust with salt, pepper, or extra rice vinegar as needed. Serve immediately on toast, in lettuce wraps, or with crackers.