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Wuyi Deviled Eggs

Emily Amanatullah TeaChef Level 2

Hard boiling eggs in tea adds not only a deliciously light and subtle flavor, but also a unique and interesting presentation. The crackled exterior of the egg white adds a lovely touch to your serving platter.

1 h 45 m 2


  • 3-4 c. water
  • 4-8 eggs
  • 2 tbsp. Wuyi oolong tea leaves
  • 1 tbsp. salt
  • mayonnaise (1 tsp. per egg)
  • salt and pepper, to taste
  • dash of ground coriander
  • paprika, for garnish


Put eggs in pot with water and bring to a boil. Simmer for 12 min. Remove from heat and put the eggs in cold water until they're easily handled. With the back of a spoon, tap the shells of each egg to make a cobweb of cracks. Return water to heat and add the tea leaves, salt, and eggs. Bring back to a boil. Lower heat, cover, and simmer for 1 hour. Remove from heat and let the eggs soak in covered pan for 30 min. Chill in refrigerator until desired temperature.

Slice eggs in half lengthwise and remove yolks. Mix yolks with mayonnaise (approx. 1 tsp per yolk), salt, pepper, and a dash of ground coriander (a little goes a long way). Cream ingredients together until smooth then spoon or pipe yolk mixture back into egg whites. Sprinkle with paprika and serve!

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