Place eggs in a saucepan; cover with water. Bring to a boil over high. Remove from heat and let stand for 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise and white miso. Process until smooth.
Place egg white halves on a platter. Spoon yolk mixture and sprinkle furikake on top.