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.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

50 mins
20 mins
12 egg halves


Ingredient Checklist


Instructions Checklist
  • 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 .


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.

Nutrition Facts

212 calories; fat 18g; cholesterol 286mg; saturated fat 4g; mono fat 5g; poly fat 8g; sugars 1g; protein 11g; vitamin a 488.8IU; vitamin c 1.1mg; riboflavin 0.4mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 37.7mcg; vitamin b12 0.9mcg; sodium 419mg; potassium 140mg; calcium 45mg; iron 1.5mg.