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Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
Use a fork to break up the yolks. Add in the mayonnaise, soy sauce, ginger, green onions, garlic and hot sauce. Mix to combine. Season to taste with salt and pepper.
Transfer the filling to a large ziplock bag. Cut off the corner, and use the bag as a piping bag to fill the centers of the egg whites.
Garnish the eggs with the chopped cilantro. Serve immediately, or refrigerate until ready to serve.