Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer eggs to an ice bath to cool for 5 minutes, then peel the shells.

Cut the peeled eggs in half lengthwise and remove the yolks.

In a mixing bowl, mash the yolks with mayonnaise, gochujang, Dijon mustard, rice vinegar, sesame oil, salt, and pepper until smooth.

Transfer the filling to a piping bag and pipe it back into the egg whites.

Sprinkle the filled eggs with toasted sesame seeds and chopped green onions before serving.