Boil the eggs & cook 12 minutes - see notes on post for the perfect hard boiled egg! Submerge in ice bath and peel when cool. Cut eggs long ways put yolks in a small bowl and refrigerate.

Divide the egg whites into 3 groups of 8 for each flavor. Prep 3 mason jars or containers with lids to infuse the whites with flavor. Jar 1 is 2t vinegar, 1 c hot water and 2 matcha tea bags. Jar 2 is 2t vin, 1 c hot water, curry and turmeric. Jar 3 is 2t vin with 1 c pomegranate juice. Cover and make sure all whites are under the liquid to dye evenly. Let sit in fridge overnight 12-24 hours

Remove whites from mixtures, pat dry with a paper towel and set on large tray for serving. In a small bowl break up the yolks with a folk, add mayo, mustard salt and lemon. Put mix in a piping bag and top all the eggs with the deviled mixture. Finish the green tea eggs with dill, the turmeric with curry powder and the pomegranate with pepper.