Asian-infused Deviled Eggs
(Makes 6 whole eggs or 12 appetizer bites)
Hatching a Good Idea
This is a delicious and easy recipe but some of the magic happens overnight in your refrigerator, so plan ahead. The next day, peel off the shells to reveal a beautiful crackled egg. You can enjoy these tea-infused eggs as a to-go snack, or devil them to double the magic.
2 chai tea bags
2 Tbsp soy sauce
4 cups water
1/4 cup mayonnaise
1-2 tsp wasabi paste
1 tsp rice wine vinegar
salt and pepper to taste
chives, scallions, black sesame or nigella seeds, fish roe, pickled ginger, avocado, paprika, turmeric powder
(photo shows garnish of chives, nigella seeds and paprika)
Gently place eggs in a medium sauce pan and cover eggs with cold water. Bring to a boil, put a lid on the pan, and turn off heat. Allow the eggs to steep for 5 minutes. Remove eggs with a slotted spoon and allow them to cool for several minutes until cool enough to handle. Drain the water from the pan.
Gently tap the end of each egg on the counter to crack the shell. Continue to gently crack all the way around using the back of a spoon. It’s ok if small pieces break off. Be careful not to crack the shell off completely. Smaller cracks will produce a more intricate pattern.
In the same pan, combine tea bags, soy sauce and 4 cups water. Bring to a low simmer. Add the cracked eggs. If needed, add more water so that eggs are covered by about 1 inch. Continue simmering on low for 30 minutes. Remove from heat. Transfer eggs and liquid to a bowl. Allow to cool to room temperature, cover and refrigerate overnight. (Eggs can steep for up to 24 hours. After that, remove them from tea mixture and store them unpeeled in the refrigerator for up to 4-5 days.)
At this point, these tea eggs can be peeled and enjoyed as a tasty snack. But to prepare them as deviled eggs, slice each egg in half and scoop yolks into a small bowl. Using a fork, mash yolks until they look like very fine crumbs. Mix in mayonnaise, wasabi paste, rice wine vinegar, and salt and pepper to taste. Combine thoroughly. Use a pastry bag (or plastic bag with corner snipped off) to pipe the filling into the egg whites. Garnish as desired
What does the devil have to do with eggs? In the 19th century, deviling food became a term used to describe the process of making food spicy. Since the filling is spicy, these were dubbed deviled eggs.