Deviled eggs—creamy, a little bit sharp, and utterly poppable—are a holiday spread must.
In a small pot, place the eggs in a single layer and cover with cold water, the vinegar, and baking soda . Bring to a vigorous boil. Turn off the heat immediately, cover, and set your timer for 15 minutes. After 15 minutes of steeping, pour the hot water out and place under a cold running tap for a minute or so. You can start peeling at this point, but I like to set them aside for a few more minutes to ensure even easier peelage .
Once you've peeled the eggs, cut them in half lengthwise and scoop their yolks out into a small bowl. Stir in the mayonnaise, soy sauce, and sesame oil . Scoop this filling back into each egg half . Garnish with the nori squares.
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