Place eggs into a medium pot. Add water to just cover eggs. Bring to a boil. Let boil for 1 minute, then turn off heat and cover pot.

Set a timer for 10 minutes. After 10 minutes, remove eggs and place in ice water to chill.

Once chilled, peel and cut in half lengthwise. Carefully remove yolks.

In a medium bowl, mash egg yolks with mayo, mustard, miso, and gochujang until well combined. Season the mixture with salt and pepper to taste.

Spoon or pipe the yolk mixture back into egg halves. Garnish each deviled egg with chopped chives, herbs, and/or edible flowers.