Description
Halloween Spooky Deviled Tea Eggs transform traditional deviled eggs into an eerie, festive treat perfect for Halloween parties. Hard-boiled eggs are cracked and simmered in a fragrant black tea and soy sauce mixture to develop spiderweb-like marbled patterns on the whites. The yolks are blended with Kewpie mayo, mustard, and seasonings to create a creamy filling. Black olive slices are artfully arranged to resemble creepy spider decorations, making these eggs both delicious and visually thrilling.
Ingredients
Units
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
Filling and Garnishes
- 1/2 cup Kewpie Mayo
- 2 tbsp mustard
- Salt and pepper to taste
- Dash of paprika (optional)
- Medium-sized black olives
- Peppercorns
Instructions
- Hard-boil the eggs: Place the 12 large eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover with a lid, and cook for 10 minutes. After cooking, transfer eggs to a bowl of ice water to cool completely.
- Crack egg shells: When eggs are cooled enough to handle, gently tap the shells all over with the back of a spoon to create cracks without removing the shell.
- Prepare tea marinade: In a large pot, combine 3-4 cups water, 3 black tea bags, light soy sauce, dark soy sauce, cinnamon stick, star anise, bay leaves, rock sugar, and black food coloring. Stir well and bring the mixture to a simmer. Let it simmer for 5 minutes to infuse flavors.
- Simmer eggs in marinade: Carefully add the cracked eggs into the simmering marinade using a spoon or ladle, ensuring they are fully submerged. Continue to simmer for at least 1 hour. For deeper flavor and more pronounced spiderweb patterns, you may also soak the eggs overnight in the cooled marinade.
- Peel and halve eggs: Remove eggs from marinade and gently peel away the shells to reveal marbled spiderweb patterns on the whites. Slice each egg in half lengthwise.
- Prepare deviled filling: Scoop out the yolks into a bowl. Add 1/2 cup Kewpie mayo, 2 tbsp mustard, salt, pepper, and an optional dash of paprika. Mash with a fork until smooth, or blend for a creamier texture. Adjust seasoning to taste.
- Fill egg whites: Pipe or spoon the yolk mixture into each egg white half, filling the cavity evenly.
- Decorate with spider olives: Slice 12 black olives in half. Use one half as the spider’s body on each deviled egg. Thinly slice the remaining olive halves to create spider legs and arrange them around the olive body. Place 3 peppercorns in front of the olive as spider eyes for a spooky effect.
Notes
- For more intense flavor and visuals, soak the cracked eggs in the tea-soy marinade overnight rather than just simmering.
- Use Kewpie mayo for its rich, slightly sweet flavor which complements the soy marinade beautifully.
- The black food coloring deepens the marbling patterns for a more spooky Halloween aesthetic—omit if preferred.
- Be gentle when cracking eggshells to create fine spiderweb patterns.
- Adjust mustard and paprika to customize the spice level in the filling.
- Black olives and peppercorns create realistic spider decorations that are easy to assemble.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 85 mg
