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Thousand-Year-Old Deviled Eggs and Crab

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“The recipes in “Steeped in Tradition” are from Eat Tea: Savory and Sweet Dishes Flavored with the World’s Most Versatile Ingredient, by Joanna Pruess with John Harney. Many years ago, I made eggs like this steeped in tea but I never deviled them. This recipe is a little too spicy for me but the others enjoyed them thoroughly! From Country Home Magazine, Dec. 07/Jan. 08.”
READY IN:
24hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put eggs in a saucepan; cover with water.
  2. Bring just to a boil.
  3. Reduce heat; gently simmer 10 minutes.
  4. Lift out eggs with a slotted spoon; set aside.
  5. When cool enough to handle, roll eggs on a counter to crack shells all over.
  6. DO NOT PEEL!
  7. Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
  8. Discard tea bags, squeezing to extract as much liquid as possible.
  9. Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
  10. Drain eggs; peel and blot dry.
  11. Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
  12. Carefully cut the eggs in half lengthwise; remove and mash the yolks.
  13. Combine yolks with crabmeat, shallots, and minced pickled ginger.
  14. Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
  15. Season to taste with salt and pepper.
  16. Fill each egg half with rounded mound of the crab mixture.
  17. Top with a small slice of pickled ginger and a piece of chive.

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