Marbled Eggs with Crabmeat Filling
Transform your appetizer game with these stunning Marbled Eggs with Crabmeat Filling! Featuring delicately cracked hard-boiled eggs steeped in a flavorful black tea and soy sauce bath, this recipe creates mesmerizing marbled patterns that are sure to impress at any gathering. The creamy, decadent filling combines tender shredded crabmeat with tangy Dijon mustard, fresh chives, and a hint of lemon juice for a luxurious bite with every taste. Perfect for elegant parties or festive holidays, these marbled eggs are not only visually stunning but also packed with delicious flavor. Make them ahead of time and serve them chilled for a sophisticated yet approachable appetizer that will leave your guests raving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 2 bags Black tea bags
- 3 tablespoons Soy sauce
- 4 cups Water
- 1 cup Crabmeat (cooked and shredded)
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 1 tablespoon Chives (finely chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the eggs in a large saucepan and add enough water to cover them completely. Bring the water to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes to hard boil the eggs.
Remove the eggs from the saucepan and cool them under cold running water. Once cooled, gently tap the eggshells all over with the back of a spoon to create small cracks, being careful not to peel off the shell.
In a separate pot, combine 4 cups of water, black tea bags, and soy sauce. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Place the cracked eggs into the tea mixture, ensuring they are fully submerged. Allow the eggs to steep in the mixture for at least 2 hours, or up to overnight in the refrigerator, for a more pronounced marble effect.
After steeping, carefully peel off the eggshells to reveal the marbled patterns on the egg whites. Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl.
To the mixing bowl with the yolks, add the crabmeat, mayonnaise, Dijon mustard, lemon juice, chives, salt, and black pepper. Mix until smooth and well combined.
Spoon or pipe the crabmeat filling into the hollowed egg whites, filling them generously.
Serve the marbled eggs with crabmeat filling immediately or chill them in the refrigerator for 30 minutes before serving. Enjoy!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 6079 mg | 264% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.4 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 497 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1319 mg | 28% | |
*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.
