Add the eggs to a medium pot and cover with enough water to cover by 1” (2.5cm). Bring to a rolling boil, uncovered. Add the baking soda. Remove the pot from heat, and cover the pot. Let the eggs cook for 10 minutes.

Prepare a large bowl of ice water. Transfer the eggs to the bowl of ice water and let them cool until they can be handled, about 3 minutes.

Carefully peel the eggs under running cold water. Set the peeled eggs aside until all the shells have been removed from the eggs. Discard the shells.

Cut the eggs in half lengthwise. Scoop the yolks into a medium mixing bowl and add the whites to a serving platter or plate.

Finely dice the whites of the green onion. Thinly slice the greens and reserve them for garnishing. Add the diced whites of the green onion, mayonnaise and yuzu to the egg yolks, gently mashing the egg yolks and stirring to combine. Season the mixture with salt.

Add the filling mixture to a piping bag fitted with a star tip or plastic bag with ¼” (6.4mm) of the tip cut off. Pipe the filling into the egg whites. Garnish with sesame seeds, furikake (optional) and the remaining green onions.