Thousand-Year-Old Deviled Eggs and Crab

Recipe by Manami
READY IN: 24hrs 30mins




  • 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.
  • 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.