Thousand-Year-Old Deviled Eggs And Crab

• 6 eggs
• 6 darjeeling tea bags or 6 other black tea bags
• 1/4 cup soy sauce
• 6 ounces crabmeat, picked over and flaked
• 1/4 cup minced shallot
• 2 tablespoons minced pickled ginger
• 1 tablespoon pickled ginger liquid (optional)
• 6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon rice wine vinegar
• 1 pinch wasabi powder or 1 pinch wasabi paste
• fine sea salt, to taste
• white pepper, to taste
• 1 slice pickled ginger (garnish)
• chives, cut into 1-inch lengths (garnish)

1. Put eggs in a saucepan; cover with water.
2. Bring just to a boil.
3. Reduce heat; gently simmer 10 minutes.
4. Lift out eggs with a slotted spoon; set aside.
5. When cool enough to handle, roll eggs on a counter to crack shells all over.
6. DO NOT PEEL!
7. Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
8. Discard tea bags, squeezing to extract as much liquid as possible.
9. Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
10. Drain eggs; peel and blot dry.
11. Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
12. Carefully cut the eggs in half lengthwise; remove and mash the yolks.
13. Combine yolks with crabmeat, shallots, and minced pickled ginger.
14. Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
15. Season to taste with salt and pepper.
16. Fill each egg half with rounded mound of the crab mixture.
17. Top with a small slice of pickled ginger and a piece of chive.

eggs, soy sauce, crabmeat, shallot, pickled ginger, ginger liquid, mayonnaise, rice wine vinegar, wasabi powder, salt, white pepper, ginger, chives

Taken from www.food.com/recipe/thousand-year-old-deviled-eggs-and-crab-270993 (may not work)