Recipes and Cooking Smoky Tea Deviled Eggs This spin on the picnic classic is inspired by Chinese tea eggs. The tea- and soy sauce-marinade gives the hard-cooked eggs a distinct crackly look and savory flavor. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Updated on April 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 50 mins Servings: 4 Yield: 12 egg halves Jump to Nutrition Facts Ingredients 6 large eggs 2 cup water 3 tablespoon Lapsang souchong tea leaves 3 tablespoon soy sauce ½ teaspoon five-spice powder ¼ cup mayonnaise 1 teaspoon rice vinegar 1 - 2 ounce hot-smoked salmon, flaked Cracked pink peppercorns Chopped fresh chives Directions Place eggs in a single layer in a 3-qt. saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand 15 minutes; drain. Place in ice water until cool; drain. Tap eggs all over with the back of a spoon to crack shells; do not remove shells. Meanwhile, in a saucepan combine 2 cups water, the tea leaves, soy sauce, and five-spice powder. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Inset a medium metal bowl in a large bowl filled with ice. Pour hot tea mixture into the medium bowl to quickly chill. Transfer eggs to a quart-size resealable plastic bag. Add chilled tea mixture to bag. Marinate eggs in the refrigerator at least 24 hours and up to 5 days. Drain and discard tea mixture from eggs. Peel eggs. Cut in half lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise and rice vinegar; mix. Spoon or pipe yolk mixture into egg white halves. Serve immediately or cover and chill up to 24 hours. To serve, top each egg with salmon, pink peppercorns, and chives. Serves 4 . Tips We recommend the texture and smoky flavor of hot-smoked salmon to echo the Lapsang souchong tea notes. For a vegetarian alternative, substitute chopped tomato. Rate it Print Nutrition Facts (per serving) 212 Calories 18g Fat 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 212 % Daily Value * Total Fat 18g 23% Saturated Fat 4g 20% Cholesterol 286mg 95% Sodium 419mg 18% Total Sugars 1g Protein 11g Vitamin C 1.1mg 6% Calcium 45mg 3% Iron 1.5mg 8% Potassium 140mg 3% Folate, total 37.7mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.