Marbled Eggs Recipe: Elegant Tea-Infused Deviled Eggs

INGREDIENTS

3 cups water 4 black tea bags or 1-1/2 tablespoons loose black tea 6 hard-cooked eggs, unpeeled 3 tablespoons mayonnaise 1 tablespoon fresh tarragon, minced 1/4 cup flaked crabmeat (optional) 6 cups mesclun salad greens Balsamic vinaigrette dressing

PREPARATION:

1. In medium saucepan, bring water to boil. Turn off heat. Add tea; steep 5 minutes. While tea steeps, gently roll eggs on counter to crack shells all over. Do not peel eggs.
2. Place eggs in tea liquid; simmer 10 minutes. Remove saucepan from heat; let eggs cool in cooking liquid. Refrigerate eggs in cooled liquid at least 1 hour.
3. Drain eggs; peel and blot dry. Carefully cut in half lengthwise. Scoop out yolks; mash and mix with mayonnaise, tarragon and crabmeat, if desired. Refill egg halves with yolk mixture. Dress greens with bottled dressing, place on serving plates and top with egg halves.

This recipe appears in: Eggs & Omelets