Celebrate Halloween with these spooky spider deviled tea eggs! Spiders are made from olives and spiderweb patterns are created by a blend of aromatics, tea, and soy sauce.
I recently posted a video of TAIWANESE TEA EGGS and it went VIRAL on Instagram! I got a lot of comments asking me to make a Halloween version. So here we are!
For this recipe, I added black food coloring to create dark spiderweb patterns. After the eggs are simmered for at least an hour, they are sliced in half and the egg yolks are mixed with Kewpie Mayo, mustard, salt, and pepper. A medium-sized black olive is cut into pieces to create the spider's body and legs. The spider's eyes are made from peppercorn.
WATCH HALLOWEEN SPOOKY SPIDER DEVILED EGGS RECIPE VIDEO BELOW:
WHAT ARE TEA EGGS?
Tea eggs are hard-boiled eggs that are gently cracked and then simmered in a savory mixture of black tea, soy sauce, and spices such as cinnamon, star anise, and bay leaves. The flavors slowly seep into the eggs creating a beautiful marble or spider web-like pattern. Tea eggs are a popular snack across Taiwan and other parts of Asia.
INGREDIENTS:
- Hard Boiled Eggs
- Black Tea Bags
- Light Soy Sauce
- Dark Soy Sauce
- Cinnamon Stick
- Star Anise
- Bay Leaves
- Rock Sugar
- Water
- Black Food Coloring or Gel Coloring
- Kewpie Mayo (can sub with regular mayonnaise)
- Mustard
- Salt
- Pepper
- Paprika (optional)
- Olives
- Peppercorn
HOW TO MAKE HALLOWEEN SPOOKY DEVILED EGGS:
MAKE HARD BOILED EGGS
Place the eggs in a pot and cover them with cold water. Bring the water to a boil. Bring down to a simmer, cover the pot with a lid, and let it simmer for another 10 minutes. Once cooked, remove the eggs and place them in a bowl of ice water to cool down.
CRACK THE EGG SHELLS
Once the eggs are cool enough to touch, gently crack the shells with the back of a spoon. You want to create cracks that allow the tea and spices to seep in, creating the signature marble look.
PREPARE THE MARINADE
In a large pot, add water, black tea bags, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, rock sugar, and black food coloring. Mix until well combined and the food coloring is well incorporated. Bring it to a simmer and let it simmer for 5 minutes.
ADD THE EGGS AND SIMMER
Use a spoon or ladle and gently add the cracked eggs into the marinade. Let the eggs simmer for at least an hour. The longer they simmer, the more intense the flavor and color. Alternatively, you can leave the eggs soaked in the tea mixture overnight.,
PEEL THE EGGS and SLICE THE EGGS IN HALF
Once the eggs are cooled, peel the eggs gently, revealing the spiderweb-like patterns. Using a knife, slice each egg in half lengthwise. Scoop out the egg yolks and set the egg whites aside.
PREPARE THE FILLING
In a bowl, add egg yolks, Kewpie Mayo, mustard, salt, pepper, and paprika (optional). Mash the mixture with a fork until smooth. If you prefer a creamier texture, you can use a handheld mixer or a blender to mix the ingredients. Taste the filling and adjust seasoning as needed.
FILL THE EGG WHITES
Pipe or spoon the egg yolk filling into the egg white cups.
MAKE THE SPIDERS
Slice 12 black olives into half. Use one half for the spider's body. Thinly slice the remaining half for the spider's legs. Arrange the thin slices to look like spider legs around the halved olive. Place 3 peppercorns in front of the halved olive for the spider's eyes.
HOW TO STORE DEVILED EGGS?
To store the eggs, place them in an airtight container and chill them in the refrigerator until ready to eat. Deviled eggs can be stored in the refrigerator for up to 3 days.
OTHER RECIPES YOU MAY ALSO ENJOY:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Halloween Spooky Deviled Tea Eggs
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 24 deviled eggs 1x
Description
Celebrate Halloween with these spooky spider deviled tea eggs! Spiders are made from olives and spiderweb patterns are created by a blend of aromatics, tea, and soy sauce.
Ingredients
- 12 large eggs
- 3-4 cups water
- 3 black tea bags
- ¼ cup light soy sauce
- 4 tbsp dark soy sauce
- 1 cinnamon stick
- 3 star anise
- 3 bay leaves
- 1-2 tablespoon rock sugar
- ½ tsp black food coloring
- ½ cup Kewpie Mayo
- 2 tbsp mustard
- salt and pepper to taste
- dash of paprika (optional)
- medium-sized black olives
- peppercorn
Instructions
- To make hard-boiled eggs, place the eggs in a pot and cover them with cold water. Bring the water to a boil. Bring down to a simmer, cover the pot with a lid, and let it simmer for another 10 minutes. Once cooked, remove the eggs and place them in a bowl of ice water to cool down.
- Once the eggs are cool enough to touch, gently crack the shells with the back of a spoon.
- In a large pot, add water, black tea bags, light soy sauce, dark soy sauce, cinnamon stick, star anise, bay leaves, rock sugar, and black food coloring. Mix until well combined and the food coloring is well incorporated. Bring it to a simmer and let it simmer for 5 minutes.
- Use a spoon or ladle and gently add the cracked eggs into the marinade. Make sure the marinade is covering all the eggs. Let the eggs simmer for at least an hour. The longer they simmer, the more intense the flavor and color. Alternatively, you can leave the eggs soaked in the tea mixture overnight.
- Peel the eggs gently, revealing the spiderweb-like patterns. Using a knife, slice each egg in half lengthwise. Scoop out the egg yolks and set the egg whites aside.
- In a bowl, add egg yolks, Kewpie Mayo, mustard, salt, pepper, and paprika. Mash the mixture with a fork until smooth. If you prefer a creamier texture, you can use a handheld mixer or a blender to mix the ingredients. Taste the filling and adjust the seasoning as needed.
- Pipe or spoon the egg yolk filling into the egg white cups.
- Slice 12 black olives into half. Use one half for the spider's body. Thinly slice the remaining half for the spider's legs. Arrange the thin slices to look like spider legs around the halved olive. Place 3 peppercorns in front of the halved olive for the spider's eyes.
Notes
- You can substitute Kewpie Mayo with regular mayonnaise.
- To store the eggs, place them in an airtight container and chill them in the refrigerator until ready to eat. Deviled eggs can be stored in the refrigerator for up to 3 days.
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