Description
Halloween Spooky Deviled Tea Eggs offer a festive twist on classic deviled eggs with eerie spiderweb patterns created by marinating cracked tea eggs in a rich aromatic soy and spice broth. The silky deviled egg yolk filling is flavored with Kewpie mayo and mustard, and each egg is topped with olive spiders for a fun, spooky presentation perfect for Halloween celebrations.
Ingredients
Scale
Eggs and Marinade
- 12 large eggs
- 3-4 cups water
- 3 black tea bags
- 1/4 cup light soy sauce
- 4 tbsp dark soy sauce
- 1 cinnamon stick
- 3 star anise
- 3 bay leaves
- 1-2 tbsp rock sugar
- 1/2 tsp black food coloring
Deviled Egg Filling
- 1/2 cup Kewpie Mayo
- 2 tbsp mustard
- Salt and pepper to taste
- Dash of paprika (optional)
Decorations
- 12 medium-sized black olives
- Peppercorns (for spider eyes)
Instructions
- Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then reduce heat to a simmer. Cover with a lid and simmer for 10 minutes to hard boil. Remove eggs and immediately cool in a bowl of ice water.
- Crack Egg Shells: Once cooled enough to handle, gently crack the eggshells all over using the back of a spoon, creating a network of cracks while keeping the shell intact to allow the marinade to seep in.
- Prepare Tea Marinade: In a large pot, combine water, black tea bags, light and dark soy sauces, cinnamon stick, star anise, bay leaves, rock sugar, and black food coloring. Stir until well combined and food coloring is fully incorporated. Bring to a simmer and let simmer for 5 minutes to release flavors.
- Simmer Eggs in Marinade: Carefully add the cracked eggs into the simmering marinade, ensuring they are fully submerged. Let the eggs simmer gently for at least 1 hour, or optionally soak in the marinade overnight for deeper color and flavor.
- Peel Eggs: Remove the eggs from the marinade and peel away the shells to reveal the spiderweb-like marbled patterns on the whites.
- Prepare Filling: Slice each egg in half lengthwise and scoop out the yolks into a bowl. Add Kewpie mayo, mustard, salt, pepper, and optional paprika. Mash with a fork or blend until smooth and creamy. Adjust seasoning to taste.
- Fill Egg Whites: Pipe or spoon the yolk mixture back into the hollowed egg whites, forming neat mounds or smooth filling.
- Create Olive Spiders: Slice the black olives in half. Use one half as the spider body. Thinly slice the remaining halves into strips to form spider legs arranged around the body. Place three peppercorns in front of the olive half for spider eyes, positioning them atop the deviled eggs for a spooky effect.
Notes
- Cracking the eggshell after boiling allows the marinade to penetrate and create the signature spiderweb pattern.
- Simmering the eggs in the tea-soy marinade for longer or soaking overnight intensifies both flavor and pattern.
- Use Kewpie mayo for a richer, slightly sweet tang compared to regular mayonnaise.
- The black food coloring helps deepen the color for a more dramatic Halloween effect.
- The olive spider decoration adds a fun visual and textural contrast to the creamy filling.
- Store any leftover marinated eggs in their liquid in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 75
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 90 mg
