YIELD Makes 12 servings (1/2 egg per serving)
INGREDIENTS
6 eggs 2 teaspoons salt 4 tablespoons low sodium soy sauce 2 tablespoons unsulphured molasses 8 tea bags (preferably black tea) 1 cup salsa Filling 1/3 cup mayonnaise 2 tablespoons finely minced red bell pepper (optional) Salt and ground black pepper to tastePREPARATION:
- Cover eggs with cold water by 1 inch in a large saucepan and bring to a boil. Remove from heat and let eggs stand, covered, 10 minutes. Drain and refill pot with cold water; let stand 5 minutes.
- Gently tap shells all over with back of a spoon until each shell is crackled, but not falling off. Return eggs to pan, cover with cold water and add salt, soy sauce, molasses and tea bags. Bring to a boil, reduce heat and let eggs simmer for 30 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool; chill overnight.
- Peel eggs. Trim base of each egg flat, so egg will stand upright. Slice eggs lengthwise, and scoop out yolks. In a small bowl, mix yolks with mayonnaise, bell pepper, and salt and black pepper.
- Spoon yolk mixture back into egg whites and level smooth with a knife. Put each egg-half back together and set eggs upright on a plate covered with an even layer of salsa. Sprinkle eggs with cracked black pepper, if desired.