Halloween Deviled Tea Eggs (Ready-to-Print Version)
Spiced tea-steeped eggs filled with a creamy, tangy yolk mixture, perfect for festive gatherings.
# What You’ll Need:
→ Marinade
01 -
120 ml dark soy sauce
02 -
30 ml chili oil
03 -
2 tablespoons loose black tea leaves
04 -
1 tablespoon Chinese five-spice powder
05 -
2 teaspoons kosher salt
06 -
1 teaspoon granulated sugar
07 -
1.65 liters water
→ Eggs
08 -
12 large eggs, room temperature
→ Filling
09 -
45 grams mayonnaise
10 -
1 tablespoon Chinese mustard
11 -
1/2 teaspoon Sriracha sauce
12 -
Pinch of kosher salt
13 -
Freshly ground black pepper to taste
14 -
Orange gel food coloring, as needed
→ Garnish
15 -
Black sesame seeds
# Step-by-Step Guide:
01 -
Combine water, soy sauce, chili oil, black tea leaves, five-spice powder, kosher salt, and sugar in a medium pot. Bring to a boil over high heat, then reduce to a simmer. Cover and simmer for 10 minutes. Remove from heat, uncover, and allow to cool completely.
02 -
Bring a large pot of water to a rolling boil. Gently lower the eggs into boiling water and cook for 7 minutes. Remove eggs and immediately transfer to an ice water bath until cool to the touch.
03 -
Lightly crack the shells all over by rolling eggs gently on a kitchen towel to create sufficient cracks. Submerge the cracked eggs completely in the cooled soy sauce marinade. Refrigerate for 24 hours to infuse flavor.
04 -
Peel the eggs carefully. Trim a small portion off the wide base of each egg to create a flat surface, then slice off the top. Remove yolks into a bowl and mash thoroughly with a fork. Incorporate mayonnaise, Chinese mustard, Sriracha, kosher salt, black pepper, and tint lightly with orange gel food coloring.
05 -
Pipe or scoop the yolk mixture into the egg white halves. Garnish with black sesame seeds. Chill until ready to serve.
# Handy Tips:
01 -
Rolling the eggs gently on a towel ensures cracks that allow the marinade to permeate the egg whites for optimal flavor.