Directions

To Cook

1. Place the eggs in to a large pot and fill with water till the eggs are fully submerged. Place the pot on to the stove and heat over a high heat until the water begins to boil.
2. When the water has reached a rolling boil, remove the pot from the heat and let the eggs cook for at least 12 to 15 minutes.
3. When the eggs have boiled, drain the water and rinsing them under cold water to make them cool enough to handle and peel.
4. Peel the eggs slowly, making sure to try to keep the egg whites as intact as possible.
5. When the eggs have been peeled, cut them in half with a sharp knife and then remove their yolks. Set the egg whites aside and transfer the egg yolks in to a mixing bowl.
6. In the mixing bowl, mash the eggs yolks and then add in the mayonnaise, mustard and the vinegar.
7. Mix the yolks until they are well incorporated and then add in the soy sauce, miso paste and sriracha. Mix well again before passing the mixture through a fine sieve to ensure that the filling will be smooth.
8. Transfer the filling in to a piping bag with the desired tip. Pipe the egg yolk mixture back on to the egg whites.
9. Garnish the eggs with sesame seeds and chilli threads for some extra heat. Serve!