Milo’s Tea Marbled Deviled Eggs
Chef Emily Lane McClish
- 8 c. Milo's Famous Unsweet Tea
- 6 T. Soy Sauce
- 1 tsp. Chinese Five-Spice Powder
- 12 Large Eggs
- 24 Large (21-25 count) Fresh Shrimp
- 1/2 c. Avocado Oil Mayonnaise
- 1/4 tsp. Sriracha, more to taste
- 1 T. Fresh Chives (thinly sliced) or Fresh Dill (finely minced), plus extra for garnish
- 1 Sprinkle of Salt and Freshly Ground Black Pepper, to taste
- Place the Milo’s Famous Unsweet Tea, soy sauce and five-spice powder in a sauce pan over high heat. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes. Remove from the heat and allow to cool at room temperature.
- Place the eggs in a sauce pan in a single layer and cover with tap water by 1 inch. Place the pan over medium high heat. Bring to a boil. Remove from heat, cover and allow to stand for 15 minutes. Prepare an ice bath for the eggs while they rest. Drain the eggs and place them in the ice bath until cool to the touch.
- When the eggs are cool to the touch, gently crack the entire shell with the back of a wooden spoon. Place the shell-cracked eggs in an airtight container, and cover with the tea mixture until submerged. Soak the eggs for at least 24 hours or up to 4 days.
- The day you want to serve the eggs. Peel, devein and butterfly each shrimp. Poach and allow to cool. Chill while making the deviled eggs.
- Drain off the tea mixture. Peel the eggs. Cut each eggs in half lengthwise. Remove the yolks, and place in a blender or food processor along with the mayonnaise, sriracha and herb. Blend until smooth. Season to taste with salt, black pepper and more sriracha if desired.
- Fill the egg white halves with the egg yolk mixture using a spoon or a piping bag. Top with a shrimp and extra herbs.