We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Soy & Tea-Crazed Devilled Eggs
Early Summer 2020
The egg white is the most neglected part of a devilled egg—but not in this recipe! A spin on Chinese tea eggs, this recipe has you lightly crack the shells of hard-boiled eggs then the eggs sit overnight in a soy and tea mixture to create both a distinctive pattern and also a subtle savoury note. A bit of wasabi mixed in with the yolk gives it bite; a coating of toasted sesame seeds and a pinch of spicy microgreens tie it all together to give you a delicious and different spin on the classic.
Makes 12 halved eggs
2 cups (500 mL) water
⅓ cup (80 mL) soy sauce
2 tsp (10 mL) brown sugar
1 tsp (5 mL) salt 3 slices of ginger 2 black tea bags 6 large eggs
3 tbsp (45 mL) mayonnaise
¼ to ½ tsp (1 to 2 mL) wasabi paste
Salt
1 tbsp (15 mL) each of toasted white and black sesame seeds
2 tbsp (30 mL) spicy microgreens
1 Combine water, soy sauce, brown sugar, salt and ginger in a medium pot and bring to a boil. Turn heat down and simmer for 5 minutes to bring flavours together. Add tea bags and remove from heat.
2 Bring a medium pot of water to a boil. Add eggs and boil for 10 minutes. Drain and rinse eggs with cold water to chill. Tap eggs with the back of a spoon to crack shells. Place eggs in a container and pour over cooled soy mixture to cover. Chill in the fridge for at least 12 hours.
3 Peel eggs and cut in half lengthwise. Scoop out yolks, add mayonnaise and wasabi to yolks and use a fork to mash into a smooth paste. Season with salt. Place sesame seeds on a plate and dip cut side of egg white in to coat. Pipe yolk mixture into hollows. Top with micro greens and serve.
Makes 12 halved eggs
