A fascinatingly different taste for those who want an easy, yet exotic, appetizer. I have lots of eggs from my laying hens, and this sounds like good way to use them for either winter or summer parties and get-togethers.

Tea Egg Appetizerss

Flavoring hard boiled eggs for a delightful appetizer ingredient
Prep Time 24 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Course Appetizer
Servings 12


  • 12 eggs hardboiled
  • 3 cups water
  • 3 tbsp lapsang souchong tea
  • 1/2 cup soy sauce
  • 1 stick cinnamon
  • 2 star anise
  • 4 tbsp sugar
  • 1/2 tsp fennel
  • 1/2 tsp black peppercorns
  • 1/3 cup mayonnaise
  • rice crackers


  • Cover eggs with water; bring to simmer; let sit for four minutes. Darin and rinse. Lightly crack the outside shell all over.
  • Add all ingredients to the peppercorns in saucepan. Bring to boil then low simmer for 30 minutes. cool. Steep in liquid overnight.
  • Take one cup of liquid and reduce by half. Mix 3 tablespoons of mayonnaise, sliced green onions, and cracked pepper in with reduced liquid.
  • Peel 6 eggs, and slice. Chop the remaining peeled eggs and mix with the mayonnaise mixture to make an egg salad.
  • Assemble appetizers: Put slices on rice crackers, top with a dollop of egg salad mixture, a sprig of cilantro and a bit of cracked black pepper.


This came from Savorthis on Food52. The tea eggs are an ancient Chinese delicacy that is wellknown in Chinese cooking.
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