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Tea Egg Salad

By • August 2, 2012 • 0 Comments

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See A&M make one of the finalists for Your Best Mayonnaise-Based Salad.

Tea Egg Salad by savorthis

WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: A peppery salad with beautiful tea-soaked eggs.
HOW: Cracked eggs soak in smoky Lapsang Souchong tea overnight before folding in the dressing ingredients.
WHY WE LOVE IT: Served on crackers, this salad makes a great cocktail snack.

Tea Egg Salad

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Just eggs, mayonnaise, scallions, soy sauce, smoky Lapsang Souchong tea, and a bevy of heady spices: cinnamon, anise, Szechuan peppercorns, and fennel.

Tea Egg Salad

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The first step is familiar enough: make hardboiled eggs, but undercook them a bit as they'll be simmering more later.

Tea Egg Salad

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This part is fun: with the back of a spoon, gently tap the eggs til their surfaces are a web of hairline cracks.

Tea Egg Salad

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With the eggs cracked but intact, it's time to add the spices, soy sauce, and sugar.

Tea Egg Salad

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Have you ever had Lapsang Souchong tea? It smells like a cross between peaty Scotch and a barbecue joint, but in a really good way!

Tea Egg Salad

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The eggs simmer for half an hour, then soak in their liquid for overnight, or as long as you can. (We soaked ours for about six hours.)

Tea Egg Salad

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And this is what you'll get: gorgeous, tea-stained eggs soaked through to the core.

Tea Egg Salad

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We couldn't resist one more beauty shot: it's almost a shame to peel them!

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The dressing is made from mayonnaise and the eggs' reduced steeping liquid. (No sense in wasting that flavor!)

Tea Egg Salad

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Scallions join the party -- be sure to save some of them for garnish, as well.

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After admiring our handsome eggs, we finally peeled and chopped them up. It had to happen!

Tea Egg Salad

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Here they are, ready for a twirl in the dressing.

Tea Egg Salad

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Serve on rice crackers. Eat. Repeat.

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