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1
Put the eggs in a saucepan and fill it halfway with cold water.
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2
Set over high heat.
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3
When the water boils, turn off the heat and place a lid over the pot.
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4
Let sit 10 minutes.
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5
Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and pan feel cool.
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6
When the eggs are cool enough to handle take them out of the water.
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7
Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.
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8
Place the eggs on a cutting board and cut a quarter off the egg from the fat round end to expose the yolk.
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9
Next, cut just a sliver of the opposite end, the pointed end so the egg is able to sit upright without rolling over.
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10
Once all the eggs have been cu, scoop out their yolks into a medium size mixing bowl.
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11
Place the egg white halves back into the egg container for easy transporting and filling, make sure the holes are pointing up so that you are able to fill them.
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12
Break the egg yolks up a little bit using a fork.
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13
Add in the ginger, scallions, garlic, tamari, hot sauce and mayo.
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14
Give it a good stir and a dash of salt and freshly ground black pepper to taste.
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15
Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners.
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16
Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites.
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17
Once all eggs are gilled, garnish them with cilantro, close the carton lid and your good to go.
