Spooky Deviled Eggs

Directions

1. Preparing the Eggs
2. In a small pot, mix the butterfly pea flower tea, star anise, cinnamon stick, sugar, salt and 2 cups of water. Bring it to a boil over medium heat, then lower the heat and cover to let it simmer for 10 minutes. Remove the pot from the stove and let it cool completely. Once cooled, discard the butterfly pea flower and spices and set aside the marinade.
3. Bring the eggs to room temperature. In the meantime, bring a large pot of water to boil. Add eggs into the boiling water and cook for 10 minutes for hard-boiled eggs. Once the eggs are cooked, immediately transfer them to an ice bath to cool for 3 to 5 minutes.
4. Gently crack the eggs with the back of a spoon. Make sure the egg shells are cracked enough so the tea marinade will reach the interior. Make as many small cracks as you can by softly tapping. Smaller cracks produce more marbling.
5. Transfer the eggs to a large ziploc bag, then carefully pour the marinade over them. Let the eggs steep in the tea marinade for at least an hour or up to 4 days in the fridge. The longer they are allowed to steep, the richer the flavor will be.

1. Preparing the Filling
2. Once the eggs are steeped to your preference, gently peel the shell off. Slice the eggs in half lengthwise, removing yolks to a small mixing bowl, and placing the whites on a serving platter.
3. Mash the yolks into a fine crumble using a fork. Add kewpie mayo, paprika, kosher salt, and pepper, then mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Keep in the refrigerator until ready to serve.
4. Just before serving garnish with more paprika. If you want to make, spooky little critters like I have, grab a few pitted black olives and shape them in to little spiders to crawl on top of the eggs.