Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel the eggs.

Cut the peeled eggs in half lengthwise and remove the yolks.

In a mixing bowl, combine the yolks, miso paste, mayonnaise, soy sauce, sesame oil, rice vinegar, and sriracha. Whisk until smooth.

Spoon or pipe the miso filling back into the egg whites.

Garnish with chopped green onions and toasted sesame seeds.