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Oct 4, 2018

Halloween Deviled Tea Eggs

Serve these Halloween Deviled Tea Eggs at your Halloween party. I'm pretty sure they would magically vanish.

This post and recipe were created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. 

Halloween Deviled Tea Eggs
Chinese tea eggs are traditionally boiled twice, first in water, and then, after cracking the shells, in a mixture of tea, soy sauce, and spices. They are often sold by street vendors. They are subtly flavored with the fragrance of tea, the sweet dark soy sauce, and Chinese five-spice powder.

I've always wanted to try making these marbled tea eggs, but I've balked at the idea of simmering the eggs in the tea mixture for the one to two hours it normally takes for the tea mixture to permeate the cracks in the shells.

For these eggs, I decided to try soaking the cracked eggs in the tea mixture in the refrigerator overnight. It worked! The marbling was subtle, but the eggs were fragrant from the tea and spices, and the yolks were still bright yellow with no greenish tinge.

Halloween Deviled Marbled Tea Eggs

To crack the shells, you can tap the eggs on the counter, but not so hard that it cracks the eggs themselves or causes pieces of the shells to come off (I speak from experience). I found that using the back of a soup spoon to crack the eggshells worked pretty nicely. I only had one casualty.

You can serve marbled tea eggs as is with a little of the tea mixture mixed with a little mayo on the side, or you can have fun with them and make these fun Halloween-themed treats!

For fun, I used some candy eyes from Wilton to decorate the serving plate with the eggs. Cute, right? Check the candy eyes out on these Starfish Cookies.

How to make perfect hardboiled eggs:

Check out this post for Smoked Trout Deviled Eggs. This method works for me every time. The eggs peel easily, and the yolks never have any greenish tinge. 

Deviled Chinese marbled tea eggs

After the recipe, be sure to check out the rest of the Halloween Treats Week recipes. They are amazing. If you love all things Halloween, you will love these recipes.

If you love this concept, you'll love my Chinese Tea Eggs

Also, be sure to enter to win one of five really cool prizes from our sponsors. There's an Instant Pot, lots of gift packs, and a Visa gift card.

eggs, deviled eggs, marbled eggs
eggs, appetizers
Yield: 12 servings

Halloween Deviled Tea Eggs


  • 7 cups water
  • 1/2 cup dark soy sauce, such as Pearl River Bridge
  • 2 tablespoons chili oil
  • 2 tablespoons loose black tea leaves (you can cut open tea bags)
  • 1 tablespoon Chinese five-spice powder
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 12 large eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 2 teaspoons Chinese mustard (you can mix it from the powder with water)
  • 2 teaspoons Sriracha
  • Salt and pepper to taste
  • Orange gel food coloring
  • Black sesame seeds for garnish


  1. In a large saucepan, bring the water, soy sauce, chili oil, tea leaves, Chinese five-spice powder, salt, and sugar to a boil. Reduce the heat, cover, and simmer for 10 minutes. Remove the pan from the heat, uncover, and let cool. 
  2. Hard boil the eggs (see note above), immediately chill them in ice water, and crack the shells with the back of a spoon or by tapping them on your kitchen counter. Completely submerge them in the tea mixture and refrigerate for 24 hours. 
  3. Peel the eggs and cut a thin sliver of white off the wider bottom of the eggs so that the eggs can stand up. Slice the top off of the eggs and remove the yolks to a bowl. 
  4. Mash the egg yolks with the mayonnaise, mustard, Chinese mustard, Sriracha, salt and pepper, and food coloring. 
  5. Pipe the yolk mixture into the egg whites and garnish with the sesame seeds. Store in an airtight container in the refrigerator until ready to serve. 
  Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
  Happy Halloween! We hope you're ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear's Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”


Would you like to comment?

  1. Karen, can you believe I was going over my cookbooks and JUST marked one recipe like this to make???? I did not think about the Halloween aspect of it, but now... palm to the forehead moment!

    I am making this, my dear... very very soon, and you will hear about it!

  2. Those are the most gorgeous deviled eggs I have ever seen!

  3. I never think of deviled eggs at this time of year. Boy have I been missing out!

  4. Chinese mustard in the eggs? How have I not tried that before? These sound perfectly delicious.

  5. These sound so delicious! I love the addition of tea and Chinese spices!

  6. Hi Karen! I'm Carole from Carole's Chatter. I've been following your blog for a while now. I think you do really creative things with food. I wondered if you would like to join the group of bloggers who share their posts on a monthly basis via Food on Friday. I host this link up on the second Friday of each month. Every month there are a few different themes. This month they are Holiday Favorites, Tomatoes, Using Leftovers and Brussel Sprouts. If you would like to check it out just hop on over to Carole's Chatter. We would all love to see you there. Cheers

    1. Thanks so much Carole. I have to check it out!

  7. Just made it! Mine did not turn out as nice as yours... the effect of the tea was very blotchy... for some reason. Maybe I cracked the shells too hard, and too much dark liquid entered the egg? At any rate, they taste delicious, I made one extra for us to taste (quality control) and the rest will be an appetizer for a dinner get-together tonight!

    thank you for the recipe!

    1. I'm so glad you liked them! Don't they smell divine with the soy and the tea? I'm sure your guests won't mind the blotches!


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