Place eggs in a saucepan and cover with 1 inch of water. Bring to a boil, then remove from heat and let stand for 10 minutes. Drain the eggs and run under cold water until cool enough to touch.
Peel eggs; halve and transfer yolks to a small bowl. Mash the yolks, then add in mayonnaise, mustard, soy sauce, miso paste, sriracha, and pepper.
Fill egg whites with yolk mixture, using a piping bag for pretty results, if desired.
Refrigerate until set, about 20 minutes. Garnish with sesame seeds and green onions before serving.
Notes
*This is important! Use low-sodium soy sauce. The miso paste in itself is very salty, so regular soy sauce will be too much salt. If you don't have low-sodium soy sauce, replace it with rice wine vinegar or extra mayo.
Inspired by a recipe in Canadian Living
Recipe by Port and Fin at https://portandfin.com/miso-sriracha-deviled-eggs/