Learn how to make marbled tea eggs with delicious creamy Asian-inspired yolk toppings in 5 simple steps. Perfect for Halloween or any occasion.
How To Make Marbled Deviled Tea Eggs (in 5 Simple Steps)
I’m getting a bit tired of all the sweets and candies that we see everywhere we go during this time of the year. I want to celebrate Halloween with the kids but I don’t want them to keep thinking that Halloween is all about candy!
This marbled deviled tea eggs recipe is actually not only for Halloween. You can use it for any occasion.
CHINESE TEA DEVILED EGGS
Marbled tea eggs are popular snacks in Asia. Hard-boiled eggs with cracked shells and boiled again in herbs, seasonings, and tea leaves to create that beautiful marbles on the eggs. The eggs are also lightly infused with the aroma from the herbs, seasonings, and tea leaves.
Because I was having Halloween in mind and I have dried blue pea flowers on hand, I decided to create blue veins for the deviled tea eggs.
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HOW TO MAKE MARBLED DEVILED TEA EGGS IN 5 SIMPLE STEPS
STEP ONE – PREPARE THE BLUE PEA FLOWER EXTRACT
1. Add blue pea flower, five-spice powder, and sugar into a medium pot. Pour the water in. Bring to a boil and then lower the heat and cover to let it simmer for 10 minutes. Let this cool completely
2. You should get a deep blue color liquid
STEP TWO – COOK THE EGGS
Get the eggs out and let sit at room temperature for 10 minutes. Bring a large pot of water to a boil. Add the eggs into the boiling water and cook for 7 minutes. Remove the eggs and transfer to ice water
STEP THREE – CREATE CRACKS ON THE EGG SHELLS
You can either gently tap the eggs on the countertop to create the cracks all over the shells without them falling apart or put them on a kitchen towel and roll the eggs gently to create those cracks. The goal is to create enough cracks, which later transformed into “marble” effect when submerged in blue liquid
Add the cracked eggs to the blue pea mixture and make sure they are completely submerged. Place them in the refrigerator and let them soaked for the next 24 hours
STEP FOUR – SHAPE THE EGGS
1. After 24 hours, gently peel the eggs
2. Cut a small piece off the wide bottom of each egg so it can sit flat
3. Then cut off the top. You can eat the top 🙂
STEP FIVE – PREPARE THE FILLING AND PUTTING THINGS TOGETHER
1. Scoop out the egg yolks
2. Mix the egg yolks, with kewpie mayo, and salt. Mash with a fork until smooth and creamy. Scoop this into a piping bag with an attachment nozzle of your choice. I used Wilton 1M piping tip
3. Pipe the filling into the hollow of the eggs. Sprinkle with sesame seeds. Keep in the refrigerator until ready to serve. Just before serving, top with a piece of chicaroons on top for that amazing contrast of texture and taste!
ASIAN DEVILED TEA EGGS TASTE DELISH
The kids thought these were fun looking eggs. They are not super scary, but a bit “eerie” they said. The taste though, is anything but scary! The blue parts of the eggs are lightly infused with the aroma of blue pea flower extract and five-spice powder. The filling is creamy and savory from the yolk, kewpie mayo and that contrast of texture from the chicharoones(fried pork rinds). The kids definitely approve of these marbled deviled tea eggs.
How To Make Marbled Deviled Tea Eggs (in 5 Simple Steps)
Ingredients
- 1 cup blue pea flower
- 6 cups boiling water
- 1 Tbsp Chinese five-spice powder
- 1 tsp sugar
For filling:
- Egg yolks you scoop out from the eggs
- 3 Tbsp kewpie mayo
- ¼ tsp salt or to your taste
Garnish:
- Black and/or white sesame seeds
- 2 -3 pieces of pork chicarrones crush into smaller pieces
You will also need:
- Ice water bath
- Wilton 1M Star piping tip
Instructions
Prepare the blue pea flower (can be prepared the day before):
- Add blue pea flower, five-spice powder, and sugar into a medium pot. Pour the water in. Bring to a boil and then lower the heat and cover to let it simmer for 10 minutes. Let this cool completely
Cooking the eggs:
- Get the eggs out and let sit at room temperature for 10 minutes. Bring a large pot of water to a boil. Add the eggs into the boiling water and cook for 7 minutes. Remove the eggs and transfer to ice water
Making the cracks on the eggs:
- You can either gently tap the eggs on the countertop to create the cracks all over the shells without them falling apart or put them on a kitchen towel and roll the eggs gently to create those cracks. The goal is to create enough cracks, which later transformed into "marble" effect when submerged in blue liquid
- Add the cracked eggs to the blue pea mixture and make sure they are completely submerged. Place them in the refrigerator and let them soaked for the next 24 hours
Prepare the filling and assemble:
- After 24 hours, gently peel the eggs. Cut a small piece off the wide bottom of each egg so it can sit flat
- Then cut off the top. Scoop out the egg yolks
- Mix the egg yolks, with kewpie mayo, and salt. Mash with a fork until smooth and creamy. Scoop this into a piping bag with an attachment nozzle of your choice
- Pipe the filling into the hollow of the eggs. Sprinkle with sesame seeds. Keep in the refrigerator until ready to serve
- Just before serving, top with a piece of chicarrones on top for that amazing contrast of texture and taste!
