Asian Stuffed Eggs

• 12 large hard-boiled eggs, peeled
• 1 inch fresh gingerroot, pelled and finely grated
• 2 -3 thin scallions, finely chopped
• 1 garlic clove, grated
• 2 tablespoons tamari soy sauce
• 1 teaspoon hot sauce
• 3 -4 tablespoons mayonnaise (just enough to bind)
• black pepper
• fresh cilantro, chopped (or a few whole leaves for garnish)

1. Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled eggs upright in the egg carton.
2. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
3. Break the egg yolks up a little bit using a fork.
4. Add the ginger, scallions, garlic, tamari, hot sauce, mayonnaise and pepper.
5. Mash until smooth and check the seasonings, adjusting if necessary.
6. Fill the egg whites, overstuffing them a little.
7. Garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs.
8. Enjoy!

eggs, gingerroot, thin scallions, garlic, soy sauce, hot sauce, mayonnaise, black pepper, fresh cilantro

Taken from www.food.com/recipe/asian-stuffed-eggs-396642 (may not work)