Makes 6 servings (2 halves per serving)
|4||black tea bags or 1-1/2 tablespoons loose black tea|
|6||hard-cooked eggs, unpeeled|
|1||tablespoon fresh tarragon, minced|
|1/4||cup flaked crabmeat (optional)|
|6||cups mesclun salad greens|
|Balsamic vinaigrette dressing|
- 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.
- 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.
- 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.
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