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 and slice in half lengthwise.

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

Spoon or pipe the filling into the egg white halves. Sprinkle with toasted sesame seeds and chopped green onions.