Prep 30 mins
Cook 24 hrs
The recipes in “Steeped in Tradition” are from Eat Tea: Savory and Sweet Dishes Flavored with the World’s Most Versatile Ingredient, by Joanna Pruess with John Harney. Many years ago, I made eggs like this steeped in tea but I never deviled them. This recipe is a little too spicy for me but the others enjoyed them thoroughly! From Country Home Magazine, Dec. 07/Jan. 08.
- 6 eggs
- 6 darjeeling tea bags or 6 other black tea bags
- 1⁄4 cup soy sauce
- 6 ounces crabmeat, picked over and flaked
- 1⁄4 cup minced shallot
- 2 tablespoons minced pickled ginger
- 1 tablespoon pickled ginger liquid (optional)
- 6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise
- 1⁄2 teaspoon rice wine vinegar
- 1 pinch wasabi powder or 1 pinch wasabi paste
- fine sea salt, to taste
- white pepper, to taste
- 1 slice pickled ginger (garnish)
- chives, cut into 1-inch lengths (garnish)
- Put eggs in a saucepan; cover with water.
- Bring just to a boil.
- Reduce heat; gently simmer 10 minutes.
- Lift out eggs with a slotted spoon; set aside.
- When cool enough to handle, roll eggs on a counter to crack shells all over.
- DO NOT PEEL!
- Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
- Discard tea bags, squeezing to extract as much liquid as possible.
- Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
- Drain eggs; peel and blot dry.
- Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
- Carefully cut the eggs in half lengthwise; remove and mash the yolks.
- Combine yolks with crabmeat, shallots, and minced pickled ginger.
- Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
- Season to taste with salt and pepper.
- Fill each egg half with rounded mound of the crab mixture.
- Top with a small slice of pickled ginger and a piece of chive.