Matcha Deviled Eggs

Bring the water to approximately 175u0b0 F by setting your KitchenAid(R) Pro Line(R) Series Electric Kettle between 70-80u0b0 C. In a small bowl prepare 2 teaspoons of fine matcha powder, adding 2-3 ounces of hot water on top and stirring quickly with a bamboo whisk until frothy. Add another 1/3 cup of water and set aside to fully cool.
In a steamer basket, bring water to boil and steam eggs for 15 minutes. Remove and place in cold water until cooled. To easily remove shells from hard boiled eggs, place an egg into a pint glass filled 1/3 with water. Place your hand on top of the glass as a lid and shake vigorously. The shell should come off easily.
Once the matcha has cooled, pour into a sealable container and add the hard boiled eggs. Let the eggs infuse in the tea for at least 24 hours.
Cut infused hard boiled eggs in halves and scoop out yolks and set aside the whites. In a small food processor, combine the yolks, mustard, Parmesan and 3 tablespoons of reserved matcha tea. Pulse until smooth, then add to a pastry bag or plastic bag with the corner cut off and pipe back into hard boiled egg.
Top with caviar and basil blooms to balance out the matcha earthiness with a pinch of salt and floral bust. These bites are best served after being assembled and stored in the refrigerator for 15-30 minutes to hold their shape. Don't forget to start up the Pro Line(R) Series Electric Kettle to serve with a freshly whisked cup of hot matcha tea... and champagne while you're at it!