Devilled Tea Eggs

Yields 24 pieces

We came across a few Halloween devilled egg recipes that used food coloring to create a webbing effect on the egg white surface. While this is a pretty clever idea, it actually just reminded us of Taiwanese tea eggs, so we had to make our own version of this Halloween party snack using tea eggs instead. We pulled a recipe from Tiffy Cooks (@tiffy.cooks) for the marinade, then used our Tangy Yuzu Mayo for the filling. This created the most flavorful, umami, devilled eggs we’ve ever had, and looked pretty dang cool!

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Assembly

Step 1
Bring water to a boil in a medium-large pot. Using a slotted spoon, carefully add eggs and boil for 10-12 minutes. Transfer to ice bath once cooked.

Step 2
Meanwhile, prepare tea marinade according to your recipe of choice.

Step 3
Crack the egg shells using the back of a spoon, leaving the shells intact (do not peel!). This creates the webbing effect. Add the cracked eggs to your prepared marinade. You can either let the eggs simmer in the marinade first (some recipes may suggest this) or simply let them marinate overnight without simmering (as long as your eggs were hard-boiled).

Step 4
After marinating overnight, peel eggs, cut them in half, and separate whites from yolks. Combine yolks with scallion ginger oil, tea marinade, salt, and white pepper for the filling. Pipe egg yolk filling into the halved egg whites and garnish with chili crisp.

Note: If you do not want to make ginger scallion oil, you can use finely minced fresh scallions and grated ginger instead. You will need to add extra Tangy Yuzu Mayo to make the consistency a bit thinner.

Ingredients

12 Eggs

Tea marinade of your choice

3.5 tbsp Tangy Yuzu Mayo

1.5 tbsp Scallion ginger oil (see note) (link to recipe)

1 tbsp + 1 tsp Tea marinade

Salt and white pepper, to taste

Chili crisp (garnish)

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