Description

Have you ever thought eggs could steal the spotlight at a Halloween party? Picture this: creepy, marbled eggs with a spooky orange filling that look like they came straight from a haunted mansion. Sounds like a trick and a treat, right? These Halloween Deviled Tea Eggs are not only fun to make but also packed with flavor and perfect for wowing your guests

Ingredients

This recipe uses simple ingredients with a few special touches to create its spooky vibe. Here’s what you’ll need, why each one matters, and some substitutions:

Large Eggs (12, at room temperature): The star of the dish, providing protein and a creamy texture when cooked.
- Substitution: Use medium eggs, but adjust cooking time slightly (reduce by 1 minute).
Dark Soy Sauce (1/2 cup): Gives the eggs their marbled look and a rich, savory flavor.
- Substitution: Regular soy sauce works, but the color won’t be as dark; tamari for gluten-free.
Chili Oil (2 tablespoons): Adds a subtle spicy kick to the soaking liquid.
- Substitution: Omit for a milder flavor or use a pinch of red pepper flakes.
Loose Black Tea Leaves (2 tablespoons): Infuses the eggs with a deep, earthy flavor and helps create the marbled effect.
- Substitution: Use 2 black tea bags if loose tea isn’t available.
Chinese Five-Spice Powder (1 tablespoon): Adds warm, aromatic notes to the soaking liquid.
- Substitution: Use a mix of cinnamon, star anise, and cloves (1/4 tsp each).
Kosher Salt (2 teaspoons, plus a pinch): Enhances the flavors in the soaking liquid and filling.
- Substitution: Table salt (use half the amount for the soaking liquid).
Sugar (1 teaspoon): Balances the savory flavors in the soaking liquid.
- Substitution: Honey or agave nectar for a slight twist.
Mayonnaise (3 tablespoons): Creates a creamy, rich filling.
- Substitution: Greek yogurt or vegan mayo for a lighter or dairy-free option.
Chinese Mustard (1 tablespoon): Adds a tangy, spicy bite to the filling.
- Substitution: Dijon mustard or yellow mustard for a milder flavor.
Sriracha (1/2 teaspoon): Gives the filling a touch of heat.
- Substitution: Hot sauce or omit for a kid-friendly version.
Orange Gel Food Coloring: Tints the filling for a festive Halloween look.
- Substitution: Use natural food coloring like turmeric (for yellow) or beet juice (for pinkish-orange).
Black Sesame Seeds (for garnish): Adds a creepy, speckled look to the eggs.
- Substitution: Poppy seeds or finely chopped herbs.

Why These Ingredients Matter

The eggs provide a healthy, protein-packed base, while the soy sauce and tea create a unique marbled effect and bold flavor. The filling’s creamy texture and spicy kick make it irresistible, and the orange color plus sesame seeds give it that spooky Halloween vibe. These ingredients are easy to find and offer room for customization to suit your taste or dietary needs.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Soaking Liquid

In a medium pot, combine 7 cups water, 1/2 cup dark soy sauce, 2 tablespoons chili oil, 2 tablespoons loose black tea leaves, 1 tablespoon Chinese five-spice powder, 2 teaspoons kosher salt, and 1 teaspoon sugar.
Bring to a boil over high heat, then reduce to a simmer. Cover and simmer for 10 minutes.
Turn off the heat, uncover, and let the mixture cool completely to room temperature.

Tip: Make the soaking liquid a day ahead and store it in the fridge to save time.

Step 2: Boil the Eggs

Bring a large pot of water to a boil.
Gently add the 12 eggs and cook for 7 minutes for a slightly soft yolk (perfect for deviled eggs).
Transfer the eggs to a bowl of ice water and let them cool until easy to handle (about 5-10 minutes).

Tip: Use a slotted spoon to add and remove eggs to avoid cracking.

Step 3: Crack the Eggs

Lightly tap each cooled egg on a hard surface or roll it gently on a kitchen towel to crack the shell all over. Don’t peel yet—the cracks let the soaking liquid seep in for the marbled look.
Place the cracked eggs in the cooled soy sauce mixture, ensuring they’re fully submerged. Use a plate to weigh them down if needed.
Refrigerate for 24 hours (or at least 8 hours for a lighter marbling effect).

Tip: Crack gently—too many cracks can make peeling tricky, but too few won’t give enough marbling.

Step 4: Peel and Prep the Eggs

Remove the eggs from the soaking liquid and peel carefully under running water to help loosen the shells.
Cut a small piece off the wide bottom of each egg so it sits flat, then cut off the top third to create an opening.
Scoop out the yolks into a small bowl and mash them with a fork.

Tip: Peel eggs slowly to preserve the marbled pattern on the whites.

Step 5: Make the Filling

To the mashed yolks, add 3 tablespoons mayonnaise, 1 tablespoon Chinese mustard, 1/2 teaspoon Sriracha, a pinch of kosher salt, and a few grinds of pepper.
Mix until smooth, then add a few drops of orange gel food coloring until you get a spooky Halloween hue.
Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off.

Tip: Taste the filling before adding food coloring and adjust seasoning if needed.

Step 6: Fill and Garnish

Pipe or spoon the orange filling into the hollowed egg whites.
Sprinkle with black sesame seeds for a creepy, speckled look.
Refrigerate until ready to serve.

Tip: If you don’t have a piping bag, use a spoon for a rustic look—it’s just as tasty