Deviled Eggs with Matcha Mayo

These deviled eggs swap classic mayo for matcha‑infused spread, giving the familiar bite a fresh, slightly herbal lift. The yolks stay velvety smooth, while the matcha adds a subtle umami note that pairs beautifully with smoked paprika, fresh chives, or everything‑bagel seasoning on top.

Ingredients

• 6 large eggs
• 1/3 cup Matcha Mayo
• Matcha Salt for sprinkling
• Snipped chives for garnish

Instructions

1. Place the eggs in a medium saucepan and cover with cold water by one inch. Bring to a boil,
   then cover the pot and turn off the heat. Let the eggs stand for 12 minutes. Drain and place in a
   bowl of ice water to cool, about 10 minutes.
2. Peel the eggs and halve lengthwise. Scoop out the yolk and place in a bowl. Add the matcha
   mayo and whisk until smooth.
3. Spoon or pipe the mayo into each egg. Season with Matcha Salt and garnish with chives.

Notes

• Makes 12