Smoky Tea Deviled Eggs

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 .