Thousand-year-old Deviled Eggs And Crab

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 6 eggs
• 6 darjeeling tea bags or 6 other black tea bags
• 1/4 cup soy sauce
• 6 ounces crabmeat, picked over and flaked
• 1/4 cup minced shallot
• 2 tablespoons minced pickled ginger
• 1 tablespoon pickled ginger liquid (optional)
• 6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon rice wine vinegar
• 1 pinch wasabi powder or 1 pinch wasabi paste
• fine sea salt, to taste
• pepper, to taste
• 1 slice pickled ginger (garnish)
• chives, cut into 1-inch lengths (garnish)

Recipe

• 1 put eggs in a saucepan; cover with water.
• 2 bring just to a boil.
• 3 reduce heat; gently simmer 10 minutes.
• 4 lift out eggs with a slotted spoon; set aside.
• 5 when cool enough to handle, roll eggs on a counter to crack shells all over.
• 6 do not peel!
• 7 meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
• 8 discard tea bags, squeezing to extract as much liquid as possible.
• 9 place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
• 10 drain eggs; peel and blot dry.
• 11 let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
• 12 carefully cut the eggs in half lengthwise; remove and mash the yolks.
• 13 combine yolks with crabmeat, shallots, and minced pickled ginger.
• 14 blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
• 15 season to taste with salt and pepper.
• 16 fill each egg half with rounded mound of the crab mixture.
• 17 top with a small slice of pickled ginger and a piece of chive.