Ingredients
- 6 eggs
- ¼ cup soy sauce
- 2 tablespoons molasses
- 2 teaspoons salt
- 8 tea bags
Filling:
- ⅓ cup mayonnaise
- 2 tablespoons minced red bell pepper
- salt and ground black pepper to taste
- 1 cup salsa
Directions
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
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Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
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Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
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Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
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Pour salsa onto a plate and assemble eggs upright into the salsa.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the soy sauce marinade ingredients. The actual amount of the soy sauce marinade consumed will vary.
