Put the Egg (6) in a small pot and cover with water. Set on high heat. Once the water is at a hard rolling boil, set a 2-minute timer. After 2 minutes, put the lid on the pot and turn off the heat.
Keep the pot on the burner, but of the hot stovetop for 12 minutes. Prepare an ice bath, and transfer the eggs immediately until they're completely cool to the touch.
While you wait for the eggs to finish, mince the Fresh Ginger (1 tablespoon) and slice the Scallion (to taste) finely at an angle.
Peel the eggs, slice in half, and scoop the yolks out into a small bowl.
Add the Mayonnaise (3 tablespoon), Sriracha (1 teaspoon), Wasabi Paste (1/4 teaspoon), Unagi Sauce (1 1/2 teaspoon), Mirin (1/2 teaspoon), minced ginger, Chili Pepper (3/4 teaspoon), Granulated Sugar (1 teaspoon), and Salt (to taste) to the yolks and mix well.
Put the filling mixture in a plastic bag and cut the tip off a corner. Use this bag to pipe the filling into the empty eggs halves. Garnish with scallions and chili pepper.