PARTNER POST: Discover new ways to incorporate seasonal teas into your holiday cooking and desserts with Celestial Seasonings.
Infused with a ginger tea to create a beautiful marbled look and great flavor, these holiday spiced deviled eggs bring amazing and festive tastes to your appetizer spread.
If you love tea, I mean really LOVE tea, you do not need much to be convinced of the magic of tea, but I was amazed at at the rich wholesome spice flavors of of this rich tea.
So, to create this dish, I wanted something that allowed me to both taste and smell the gorgeous fragrance of this tea simmering and as with all things in my life, the ingredients are often local, in this case fueled by memories of our trip to Hong Kong.
I had made these holiday spiced deviled eggs first for an event, about a 100 of them, when I arrived and did not see them, I thought something bad had happened to them. I was assured that they had in fact been consumed within that 30 minutes of being passed around! Whew!
I made these again, for Thanksgiving. I have to confess that things have been such a blur since the holiday. I am still going though my happy resolve of posting my favorite recipes from this year table – a small compact table that brought us its share of happiness. This recipe combines the elements of tea smoked eggs, with deviled eggs, infusing these eggs with richness and flavor. I have finished these with chives from the garden, snipped nori (Aadi’s latest obsession) right alongside the oregano which we now have in a pot in the sun room and smoked paprika.
Want to try another fun recipe for the season? Check out this Candy Cane Tea Chocolate Bark! Recipe here.
- 6 to 8 eggs
- 1/3 cup soy sauce
- 4 bags of Celestial Seasonings Gingerbread Spice tea
- 3 tablespoons brown sugar
- 3 tablespoons mayonnaise
- ½ teaspoon red cayenne pepper
- Chopped chives
- Chopped nori
- Smoked paprika
- Place the eggs in a large pot of water and bring the water to a boil and cook for about 10 minutes.
- Remove immediately and gently tap the eggs to create cracks all around the egg.
- In a separate large flat pan (deep enough to hold the eggs) add ½ cup water, soy sauce, tea bags and brown sugar and mix well. Add the eggs and simmer turning occasionally for 25 minutes. Let the eggs steep in this liquid until cool. The tea bags remain in the simmering liquid all the time.
- Carefully remove the eggs, shell the eggs. Cut the eggs into half and remove the yolks into a mixing bowl.
- Mash the yolks with the mayonnaise, cayenne pepper and 2 tablespoons of the tea liquid.
- Stuff the eggs back with this prepared filling.
- Garnish with chives, nori and smoked paprika
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.