Place the eggs in a pan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water, let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces.
In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if necessary. Serve or refrigerate until ready to use.
10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into small pieces. In a bowl, whisk the vinegar, lemon juice, hot pepper flakes, salt, pepper, and sugar. Add the cilantro, parsley, and mix well. Add the chopped eggs and mix until well combined, taste and and adjust seasoning, if necessary. Serve or refrigerate until ready to use.