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 eggs.

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

In a mixing bowl, combine the yolks, mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and black pepper. Mix until smooth.

Spoon or pipe the filling back into the egg whites.

Sprinkle with toasted sesame seeds and chopped green onions for garnish.