whole food ~ well made

A Japanese Twist on Favorite Deviled Eggs

In this recipe, deviled eggs get a Japanese twist with green tea powder, avocado and a sprinkle of the rice seasoning mix called furikake.

Holidays in my family centered on what my Mom calls “heavy appetizers”: my aunts made baby meatballs, crab melts and deviled eggs.

How I love a classic deviled egg! Especially when made with the best eggs you can buy.

So, I was intrigued by my friend Kiyomi’s recipe idea for making green tea deviled eggs. Kiyomia owns Sei Mee Teas, and she has introduced me to cooking with green teas.

The earthy subtle taste of powdered green tea to flavor the filling for a deviled eggs sounded like a great twist to try.

Green Tea Deviled Eggs

Green tea comes in several varieties, from the everyday sencha to ceremonial matcha to brown rice flavored genmaicha. For the green tea curious, cooking is a great way to explore its range of flavors and qualities. {You can find links to all of Kiyomi’s green tea recipes here.}

Finely ground green tea {generally sencha or matcha} incorporates into just about anything–from broths and batters to soups and sweets.

For this recipe, you can use your favorite powdered green tea.

The Perfect Appetizer

Deviled eggs are my idea of the perfect wholesome appetizer. Green tea took my thinking about the filling in a new direction.

I love eggs with avocado, so it seemed like a natural for making a creamy filling. A touch of mayonnaise and salt was all that it needed for extra smoothness.

For a garnish, I topped them just before serving with furikake. There are many variations on this popular rice seasoning that generally include seaweed, sesame seeds and flake salt.

Furikake was the ideal garnish to complement the green tea and set these deviled eggs apart from the rest.

Made ahead, these green tea deviled eggs are a terrific snack for a small and simple holiday gathering. Serve them with a bowl of nuts, veggies with dip and other easy wholesome appetizers.

And yes, you can make this into a meal. Cheers!


and become a forager

What are your favorite holiday appetizers? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Green Tea Deviled Eggs

Deviled eggs are a classic appetizer. This recipe adds a Japanese twist–using powdered green tea in the filling and a sprinkle of the rice seasoning mix called furikake. Use the best quality fine powdered green tea, including matcha or sencha to flavor the creamy egg yolk, avocado and mayonnaise filling. These can be assembled up to two days in advance.
Course Appetizer
Cuisine American
Keyword deviled eggs
Prep Time 15 minutes
Servings 6 people
Author Lynne Curry


  • 6 hard-boiled eggs, peeled pastured
  • 1/2 ripe avocado
  • 1 tablespoon mayonnaise any type
  • ½ teaspoons green tea powder sencha or matcha
  • 1/4 teaspoon kosher salt
  • furikake for serving optional


  • Slice the eggs lengthwise and use a spoon to pry out the egg yolks into a small mixing bowl. Place the egg whites on a dinner plate and set them aside.
  • Add the avocado, mayonnaise, green tea powder and salt to the yolks and mash well with a fork. For the creamiest texture, use the fork to whip the mixture until very smooth. Taste for seasoning.
  • For the neatest results, transfer the mixture into a pastry bag or plastic bag (with the corner snipped) and pipe the filling generously into the hollow of each egg white. Or, use two teaspoons to fill the whites, mounding the filling in the center. (Refrigerate for at least 1 hour or until ready to serve.)
  • Sprinkle the deviled eggs with the furikake, if using, or another garnish such as sesame seeds or flake salt before serving. Arrange on a serving plate.


Making the perfect hard-boiled eggs can be tricky. Here in the mountains, it takes much longer than at sea level. So, you’ll need to adjust your timing to suit your locale–and your taste {from a softer to a firmer set}. It can take some trial and error to get the timing down hard-boiled eggs. Here is the method I use to make hard-boiled eggs.

This post contains affiliate links for products that I wholeheartedly endorse from my personal use in my home kitchen–for which I may receive a small commission to support this blog.

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