Marbled Deviled Eggs
Elevate your appetizer game with visually stunning Marbled Deviled Eggs, a showstopping twist on the classic party favorite. These eggs are delicately steeped in a flavorful infusion of soy sauce, black tea, cinnamon, and star anise to create a mesmerizing marbled effect on the egg whites. Once peeled, they reveal their intricate design and are filled with a creamy, tangy yolk mixture seasoned with Dijon mustard, mayonnaise, and a touch of vinegar. Topped with a dusting of paprika and optional fresh chives, these elegant bites are perfect for entertaining, Easter spreads, or any special occasion. Easy to prepare with minimal ingredients, these deviled eggs marry bold flavors with visual artistry, making them a crowd-pleaser that's as delicious as it is beautiful.
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Recipe Information
Ingredients
- 6 Large eggs
- 4 cups Water
- 3 tablespoons Soy sauce
- 2 Black tea bags
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground star anise
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon White vinegar
- 0.25 teaspoon Salt
- 1 teaspoon Paprika (for garnish)
- 1 tablespoon Chives (optional, for garnish)
Instructions
Place the eggs in a medium-sized pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
Remove the eggs from the heat and place them in a bowl of ice water to cool for 5 minutes. Gently crack the shells of the eggs all over without peeling them to create small cracks across the surface.
In a medium pot, combine 4 cups of water, soy sauce, black tea bags, cinnamon, and star anise. Bring the mixture to a boil, then reduce to a simmer.
Add the cracked eggs to the simmering tea mixture and allow them to cook for 5 minutes. Turn off the heat and let the eggs steep in the tea mixture for 1-3 hours (the longer they steep, the more pronounced the marbling).
Carefully peel the marbled eggs and slice them in half lengthwise. Remove the yolks and place them in a small bowl.
Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, and salt, then mix until creamy and well combined.
Spoon or pipe the yolk mixture back into the hollowed egg whites.
Sprinkle the tops of the filled eggs with paprika and garnish with chopped chives, if desired.
Refrigerate the eggs until ready to serve. Serve chilled.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 0.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 277 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
