Smokin' Deviled Eggs
Smoking Embers is one of our most unique blends. It has the smokiness of a campfire and the spice of red chilis. This black tea, known to leave a lasting impression on the pallet, is perfect for making tea eggs. Tea eggs, a traditional Chinese cuisine, are boiled eggs soaked for a period of time (we prefer overnight) in the tea of your choice. Most people would then just eat the boiled egg but we took it a step further and created Smoking Deviled Eggs using our Smoking Embers tea blend. If you are a fan of deviled eggs, this recipe is for you. You're welcome.
So here's how it's done! Side note >>> There is a soaking period that could make this process two days
1/4 cup of mayo
3/4 tsp mustard powder
1/8 tsp sea salt or smoked sea salt
1/4 tsp cayenne pepper
2-4 chopped crystalized ginger pieces
paprika - optional for garnish
Start with local farm eggs (because the environment, humane raising, supporting local & antibiotics...you get the point)
Boil 6 eggs for 10 minutes
Steep a pot of Smoking Embers Tea - Click here to purchase tea
4 heaping teaspoons 206 degree water Steep time around 8min
After you have peeled your eggs, place them in a food safe container and pour in the steeped tea.
The eggs should be completely covered with tea. Place in the fridge with a lid overnight.
Remove eggs from fridge and tea liquid. Slice eggs in half removing the yolks and placing into a mixing bowl. Combine mayo, mustard powder, sea salt, cayenne pepper and whip together with hand mixer.
Fill in your egg halves with the whipped yolk. Add crystalized ginger for garnish and voila! Enjoy and share.