Marbled Eggs


Makes 6 servings (2 halves per serving)


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


  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.

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