Egg-teastic!
I’ve had an eggteastic day making Easter tea eggs. (Get it? Eggteastic. Like eggtastic only tea instead of ta. No? OK, moving on…)
So, about these Easter tea eggs: I have wanted to attempt making tea eggs for a couple of years now but haven’t managed until now. I decided that Easter was a good time to attempt them since I wanted some eggs for the holiday but I felt that dying boiled eggs on my own – and with no one to hide them for – might be a bit sad.
I did a bit of research and found several recipes that I felt I could follow, but since I don’t really follow recipes, I just used the others as guides. (This one served as my main guide if you’re wondering.) Below is a wee photo guide for my version of tea eggs. I started simply this time but will add spices next time.
Over the next couple of days, I will use these for deviled eggs and potato salad. I’m egg-cited (get it?) to see how the added flavour enhances some of my favourite egg dishes.
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Love how the color turned out!
I was a bit worried about the colour because I didn’t know if I cracked the shells enough or soaked them long enough. Next time I make them I’ll have a bit more patience and will let them soak overnight. These only soaked for 4-5 hours or so.
Be sure to share photos of the deviled eggs. I will be most interested in those. What a unique potluck dish they would make!
I’ll try to remember photos, but really they’ll look like regular devilled eggs only with a marbled outside. I think that if I do them for a potluck I’d mix some soy into the devil mix to pull the flavours together.