Chinese Deviled Eggs with Pork Floss and Nori Seafood Flakes are the perfect fusion twist of the classic deviled eggs recipe with a combination of a few simple ingredients bursting with umami flavours. The base is made with delicious hard-boiled Chinese Tea Leaf Eggs and upgraded with kewpie mayo, pork floss, nori komi furikake flakes and smoked paprika for an extra pop of heat.
- 8 eggs
- 2 slices ginger
- 2star anise
- 1cinnamon stick
- 2 bay leaves
- 3 tablespoonblack tea leaves
- 1 teaspoonsichuan peppercorns
- 1 teaspoon sugar
- 2 teaspoonsalt
- 4 tablespoon dark soy sauce
- 2 tspshaoxing wine
- 3 cups of water (or enough to submerge the eggs)
- 8 marinated Chinese Tea Leaf Eggs
- 2 tspsmoked paprika
- 2 tbspshredded pork floss
- 2 tspnori komi furikake seasoning
- 3 tbspkewpie mayonnaise or cashew mayo (plant-based option)
Bring the eggs to room temperature by leaving them out of the refrigerator for 20 mins.
Preparing the Marinade
- In a small pot, add all the ingredients except the eggs. Bring the mixture to a boil and then reduce to low-medium heat and simmer for 10 minutes.
- Once done, remove and discard the tea bags.
- Set aside and let cool completely.
Cooking Perfect Hard-Boiled Eggs (Stovetop Method)
- Boil a large pot of water.
- Carefully place the eggs into the boiling water and cook for exactly 13 minutes. Stirring slowly to distribute heat evenly for the first minute.
- While the eggs are cooking, fill a large bowl with ice and cold water.
- Transfer the eggs to the ice bath to cool.
Marinating the Eggs
- Once the eggs are cool, gently crack the eggs by tapping the shell with the back of a spoon.
- Make sure the eggs shells are cracked enough so the marinade can seep into inside and marble the eggs. You can also opt to peel the eggs and marinate the eggs without any shells; however, this will not create the “marbled” effect.
- Place the cracked eggs into a container, then pour the marinade in until the eggs are completely submerged.
- Marinate overnight for 24 hours in the refrigerator. Marinate longer for two to three days if you prefer a thicker egg yolk. The eggs will become more flavourful and saltier over time.
Assembling the Deviled Eggs
Assemble the Deviled Eggs the day you plan to enjoy them. Assembly time simply takes approximately 10-15 minutes. So I recommend you prepare these 30 minutes just before you plan on serving them to your happy guests!
- Remove the yolk to a small bowl with a spoon and place the egg whites on a separate plate.
- Mash the yolks with a folk and add in kewpie mayonnaise, smoked paprika, salt and pepper. Mix everything together until smooth.
- Use a spoon or a piping bag to add a portion of the deviled egg yolk mixture back into the hole of each egg white. You can use a ziplock bag instead of a piping bag. Simply cut a small hole at the corner and use that as a tip.
- Dust smoked paprika for garnish, add on shredded pork floss, and sprinkle with nori komi furikake seasoning on top.
- Serve these tiny umami flavour bombs to your guests!
Chinese Tea Leaf Eggs can be made ahead of time. Simply cook the eggs to a perfect hard-boiled instead of a soft-boiled yolk.
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