Boil eggs for 12 minutes, place in a ice bath until cool. Once cool, peel the eggs and cut in half. Carefully scoop out the yolks and place into a mixing bowl.

Whisk in the cream cheese, mayonnaise, Miso Hot sauce, salt and lemon juice until smooth. Pipe the yolk mixture back into the egg whites, place onto of the Korean seaweed, sprinkle with sansho pepper.