Gochujang devilled eggs

Method

1. Cook the eggs in simmering water for 10 minutes, then cool under running water. Peel, then halve, wiping your knife between eggs to get a clean cut. Scoop out the yolks, push through a fine sieve into a bowl, then mix in the Kewpie mayonnaise, gochujang and a squeeze of lemon juice until smooth.
2. Using a piping bag (with a star shaped nozzle if you have one), pipe the yolk mixture back into the egg whites, then sprinkle over the black sesame seeds and a finely sliced spring onion.