6 large eggs

¼ cup mayonnaise

1 teaspoon soy sauce

1 teaspoon toasted sesame oil, plus more as needed

Black sesame seeds, for serving

2 small sheets gim or roasted seaweed snack (from a 5-gram packet), for garnish

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Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10-12 minutes. Remove the eggs and cool them in an ice bath or under cold running water.
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and mash them with a fork in a medium bowl.
Mix in mayonnaise, soy sauce, and toasted sesame oil. Stir until smooth, adjusting the seasoning with more sesame oil if desired.
Spoon the yolk mixture back into the egg whites, or use a piping bag for a more elegant presentation.
Top each deviled egg with black sesame seeds and garnish with torn seaweed snack pieces.
Serve immediately or refrigerate until ready to enjoy.

For extra flavor, add sriracha or chili oil to the yolk mixture for a spicy twist.

Store leftover deviled eggs in an airtight container in the fridge for up to 2 days.

Pre-boiled eggs can be used, but freshly boiled eggs provide the best texture and flavor.