Matcha–Strawberry Deviled Eggs

Directions

1. In a small saucepan (off the heat), whisk milk, cream, sugar, cornstarch, matcha and salt until lump-free. Cook over medium, whisking until thick, around 3–5 minutes after the first bubble.

2. Off heat, whisk in cream cheese and vanilla until completely smooth. Transfer to a shallow bowl, press plastic wrap on the surface, and then chill until cool and spreadable (20–30 min in the fridge).

3. Halve eggs and set whites aside.

4. Mash egg yolks until fine. Whisk the cooled matcha custard to loosen, then fold yolks into the custard for a pipeable, ultra-silky cream. Sweeten lightly to taste if you want a more dessert-leaning profile.

5. Pipe filling into egg whites. Finish with a generous sprinkle of crushed freeze-dried strawberries. Optional: Add some honey for shine.

Ingredients

• 6 large eggs, hard-cooked and peeled
• ¾ cup whole milk
• ¼ cup heavy cream
• 2 tbsp sugar, add more to taste
• 1 tbsp cornstarch
• 1–1½ tsp culinary matcha (start at 1 tsp; add more for deeper flavor/color)
• kosher salt to taste
• 1 oz cream cheese, softened
• ½ tsp vanilla extract
• ½ cup crushed freeze-dried strawberries (or dice larger pieces)
• 1–2 tsp honey, optional