Soy-Marinated Deviled Eggs With Gochugaru

Place eggs in a pot of water and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.

Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Let them cool completely.

While the eggs cool, prepare the marinade. In a large jar, combine water, soy sauce, rice vinegar, and honey. Stir or shake until the honey is dissolved.

Peel the cooled eggs and place them in the jar with the marinade. Ensure they are fully submerged. Seal the jar and refrigerate for at least 4 hours, or overnight for a deeper color and flavor.

Remove the marinated eggs from the liquid. Slice each egg in half lengthwise and carefully scoop the yolks into a food processor.

Add the Japanese mayonnaise to the food processor with the egg yolks.

Blend the yolk mixture until it is completely smooth and creamy.

To create the decorative chili flake stripe, place a stencil (like a taped-off cookie cutter) over an egg white half and sift the Korean chili flakes over the opening. Carefully remove the stencil.

Transfer the yolk filling to a piping bag fitted with a star tip (or use a spoon) and pipe the filling into the egg white halves.

Garnish with thinly sliced scallions and serve.