Marbled Deviled Tea Eggs

How To Make Marbled Deviled Tea Eggs (in 5 Simple Steps)

Course: Appetizer, Snack
Cuisine: Asian Fusion
Prep Time: 40 minutes
Cook Time: 17 minutes
Soaking the eggs: 1 day
Total Time: 57 minutes
Servings: 10 eggs
Author: Marvellina
Cracked hard-boiled eggs are submerged in blue pea flower extract for that natural blue color and aromatic five-spice powder and topped with delicious creamy Asian-inspired yolk toppings and crunchy chicaroons. Perfect for Halloween or any occasion.
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Ingredients

For filling:

  • Egg yolks you scoop out from the eggs
  • 3 Tbsp kewpie mayo
  • 1/4 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:

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!