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deviled eggs on a plate

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


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

Recipe Notes

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.