Talk about goofy or unusual holidays- today, November 2nd is National Deviled Egg Day! So, in honor of this unknown holiday to probably everybody in the world, except for perhaps a few chickens (LOL) here is a tea inspired Deviled Egg recipe!
- Hard-boil the eggs in using your usual technique.
- Steep strong black tea and add star anise and soy sauce to taste. (Lapsang Souchong- just might be perfect to add some smoky notes) or maybe Russian Caravan
- Carefully roll the eggs on the counter, gently cracking them all over, but keeping the shells on.
- Place the eggs in the tea mixture and refrigerate overnight.
- Gently peel the eggs to reveal a spectacular cracked marble appearance.
- Slice the eggs in half lengthwise and put the yolks in a bowl. Mash them with other ingredients to your liking and refill the halved whites for a more elegant deviled egg.
Lapsang Souchong Black Tea is a smoky, aromatic tea with a smooth, crisp character. Reminiscent of woodsmoke or even expensive cigars, this classic tea has a hint of natural sweetness. Unlike other black teas, which are usually withered and then steamed or fired, the leaves used to make Lapsang are smoke-dried over burning pinewood. This process imparts a distinctive flavor to the tea, with a smoky, campfire-like aroma and notes of pine and burnt sugar.
Russian Caravan Black Tea Is actually a blend of two or more different teas. Traditionally, this tea is made by combining roughly equal parts of Lapsang Souchong and a classic black tea like China Keemun. Russian Caravan is typically slightly lighter and mellower than Lapsang, with the smoky notes balanced out by crisp, classic black tea. Depending on the blend, Russian Caravan may also contain small amounts of oolong tea or another classic black tea.