Hard boil eggs by placing them in a pot and filling the pot with water (ensuring that the eggs are covered with cold water by 1 inch). Bring to a boil over medium-high heat, cover, and remove from the heat. Set the covered pot aside for 8 to 10 minutes. Drain, cool in ice water and peel.

Once peeled, slice each egg in half lengthwise. Remove the yolks and place in a bowl or 1 gallon zip lock bag. Add sweet chile sauce, mustard, and mayonnaise. Mix to combine.

Evenly distribute yolk mixture into the egg whites by cutting the tip off of a 1 gallon baggie, using a piping bag, or a teaspoon.

Garnish with chopped parsley and serve.