6 jumbo eggs
1 ripe avocado
1/4 tsp Sriracha sauce
1/4 tsp reduced sodium soy sauce
1/4 tsp rice vinegar
1/4 tsp kosher salt
1/2 tsp fresh lime juice
1/2 tsp minced scallions
Place the eggs in a saucepan, and cover with cold water by one inch. Bring to a boil over high heat. As soon as the water is at a full rolling boil, cover the pot and remove from heat. Set aside, covered, for 12 minutes.
Drain the hot water from the pot, and run the eggs under cold water until they are cool enough to handle. Peel the eggs. Slice in half lengthwise. Scoop out the egg yolks and place them in a small mixing bowl. With a very sharp paring knife, slice a small bit from the outside bottom of each egg white half, so the eggs will sit flat on a platter.
Into the mixing bowl with the yolks, add all remaining ingredients. Mash the avocado and egg yolks with the back of a spoon, until all ingredients are incorporated.
Use a pastry bag fitted with a star tip, or a ziploc bag with one corner snipped, or a teaspoon to fill the egg whites. It's best to do this right before you're ready to serve, but the filling and the egg white bases can be prepared several hours ahead and stored in the refrigerator.