Soy devilled eggs

By: Chris Stephens

Eggs to be at room temperature. Pierce small hole in bottom or each egg.
Bring pot of water to the boil. Gently place eggs in boiling water using ladle or the like. Gently stir the water for the first few minutes then leave to boil for total of 11 minutes.
During the eggs boiling time, prepare a water / ice bath to place eggs into directly upon completion of cooking. Leave eggs in the iced water for 5 minutes.
Remove eggs. Gently crack the shell of each egg onto chopping board or the like. Place back into the iced water.
Using a teaspoon, peel the boiled eggs. Start from the bottom to create an opening to slide the teaspoon beneath the egg membrane and pull away to remove the shell. Repeat for all remaining eggs.
Place eggs in a bowl / dish and cover with the light soy, sake and mirin seasoning. Marinade 12-24 hours in the fridge.
Remove eggs from fridge and bowl / dish. Using a wet knife, cut each egg in half. Using a teaspoon remove the egg yolks. Place yokes in a mixing bowl.
Add 2/3 cup of peri peri mayonnaise, 1 teaspoon of chilli powder and 1 teaspoon of cayenne pepper to the egg yolks. Mix thoroughly using a fork or alternatively use a stick blender if you want a smoother consistency.
Either use a teaspoon to fill the eggs with the mixture or use a piping bag to fill the eggs.
Add a dusting of cayenne pepper to the eggs, followed by crispy shallots and spring onions.