Vietnamese-Style Deviled Eggs – Red Boat Fish Sauce

Ingredients

• 6 eggs
• 1 tsp vinegar
• ½ lb daikon radish, shredded
• 2 small carrots, shredded
• 2 tsp salt, divided
• 1 cup hot water
• 1/4 cup sugar
• 1/3 cup vinegar
• Egg yolk from hard boiled eggs
• 1/2 tsp Red Boat Fish Sauce
• 3 tbsp kewpie mayonnaise
• 2 scallions, greens only, sliced
• 1/8 tsp black pepper
• Salt to taste
• 1/2 tsp pickle juice