Description
These Halloween Spooky Deviled Tea Eggs are a festive and creative treat perfect for celebrating the spooky season. Hard-boiled eggs are marinated in a fragrant and flavorful tea and soy sauce mixture that creates eerie spiderweb patterns on the cracked shells. The yolks are then mixed with creamy Kewpie mayo and mustard to make a luscious filling. Each deviled egg is garnished with olive spiders and peppercorn eyes, making them a fun and delicious addition to any Halloween party.
Ingredients
Scale
Eggs and Marinade
- 12 large eggs
- 3-4 cups water
- 3 black tea bags
- 1/4 cup light soy sauce
- 4 tbsp dark soy sauce
- 1 cinnamon stick
- 3 star anise
- 3 bay leaves
- 1-2 tbsp rock sugar
- 1/2 tsp black food coloring
Filling
- 1/2 cup Kewpie Mayo
- 2 tbsp mustard
- Salt and pepper to taste
- Dash of paprika (optional)
Garnish
- Medium-sized black olives
- Peppercorns
Instructions
- Hard-Boil the Eggs: Place the 12 eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce to a simmer. Cover with a lid and let the eggs simmer for 10 minutes. Remove the eggs and transfer them to a bowl of ice water to cool down completely.
- Crack the Egg Shells: Once cool enough to handle, gently crack the eggshells all over using the back of a spoon, creating a network of cracks without peeling the eggs.
- Prepare the Marinade: In a large pot, combine 3-4 cups water, 3 black tea bags, 1/4 cup light soy sauce, 4 tbsp dark soy sauce, 1 cinnamon stick, 3 star anise, 3 bay leaves, 1-2 tbsp rock sugar, and 1/2 tsp black food coloring. Stir until the sugar and coloring dissolve. Bring the mixture to a gentle simmer and let it simmer for 5 minutes to allow flavors to meld.
- Simmer the Cracked Eggs: Carefully add the cracked eggs into the simmering marinade, ensuring they’re fully submerged. Let them simmer for at least 1 hour over low heat. For a stronger flavor and deeper spiderweb pattern, leave the eggs soaking overnight in the marinade, refrigerated.
- Peel and Prepare the Eggs: After marinating, gently peel off the shells to reveal the spiderweb patterns on the egg whites. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set the hollowed egg whites aside.
- Make the Filling: Mash the egg yolks with 1/2 cup Kewpie mayo, 2 tbsp mustard, salt, pepper, and a dash of paprika if desired. Use a fork for a slightly textured mix or blend for a smoother consistency. Taste and adjust seasonings as needed.
- Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves, filling them generously.
- Create the Spider Garnish: Slice 12 black olives in half. Use one half as the spider’s body and thinly slice the other halves to form legs. Arrange the olive slices around the body to mimic spider legs. Place three peppercorns ahead of the olive body to serve as the spider’s eyes. Position each spider on top of the deviled eggs for a spooky finishing touch.
Notes
- This recipe features a tea-soy marinade that creates beautiful spiderweb patterns on the eggshells, perfect for Halloween.
- Marinating eggs overnight intensifies flavor and the color pattern on the eggs.
- Be gentle when cracking the egg shells to maintain the spiderweb effect without peeling them completely before marinating.
- Kewpie mayo lends a creamy, slightly sweet flavor that complements the mustard tang for the deviled egg filling.
- The olive spiders add a fun, creepy garnish ideal for Halloween gatherings.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1.2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 65mg
