Tea-Dyed Easter Eggs and Marbled Tea Egg Recipes for Easter!
Tea-dyed Easter eggs, Chinese marbled tea eggs and pickled beet eggs are uniquely flavored and almost too pretty to eat. But enjoy them anyway! And of course, we all love classic deviled eggs.
Tea eggs are the protein-packed lunch to fuel your time working from home. Plus almost Easter… Try using tea to dye Easter eggs for a fun and festive activity while families are staying at home together!
Natural Tea-Dyed Easter Eggs
Boil 4-6 eggs. Brew tea in a glass bowl (not metal) using 2 cups of boiling water. Once steeped, keep the tea leaves in and add 1 tablespoon of vinegar to each brew to improve dying. Then add the eggs!
For Red-Brown Eggs: Use 3 tablespoons Ceylon Black Tea + 1/2 cup beet juice
For Yellow-Orange Eggs: Use 3 tablespoons Toasted Caramel Rooibos + 2 tablespoons turmeric
For Green Eggs: Use 3 tablespoons Temple of Heaven Green Tea + 1 tablespoon Everyday Matcha Green Tea Powder
For Pink Eggs: Use 3 tablespoons pure Hibiscus
Refrigerate the eggs in the tea mixture overnight. The next morning, remove the eggs from the bowls with a slotted spoon and let them dry on a paper towel.
Marbled Tea Eggs
Marbled tea eggs are easy to make and are a fun upgrade to your usual hard-boiled eggs. In China, tea eggs are enjoyed as a simple snack.
- 6 large eggs
- 4 cups water
- 3 tablespoons of pure black tea like Assam or Ceylon
- 1/4 cup soy sauce
- 1 cinnamon stick
- 2 whole star anise
- 1 teaspoon peppercorns
- 2 teaspoons cloves
- 1 tablespoon sugar
Place six eggs in a saucepan and cover with an inch of water. Bring to a rolling boil and remove from heat. Cover with a lid and stand 10 minutes. While the eggs are cooking, bring another 4 cups of water to a boil in a second saucepan. Once boiling, remove from heat and add tea, soy sauce, cinnamon, star anise, cloves, peppercorns and sugar.
Strain eggs. Using the back of a spoon, gently crack the eggs all over, so the surface looks like a spider web. Do not peel. Add cracked eggs to the tea mixture. Let steep at least one hour, then remove the eggs from the brew with a slotted spoon.
Dry on paper towels, then peel the eggs and serve.
Despite their marinade, the eggs are not preserved, so they have the same shelf life as other hard-boiled eggs, up to one week.
Pickled Beet Eggs
Pickled beet eggs are a show-stopping addition to your appetizer plate or add a salad for a quick and simple lunch.
- 8 eggs
- 1 15-ounce can sliced beets, with liquid
- 1/2 cup white vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 1/2 teaspoon ground cinnamon
Place eggs in a saucepan and cover with water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil and stir until sugar is dissolved. Pour over eggs. Cover, and chill overnight in a glass dish. (Beets might stain a plastic container, but don’t pickle the eggs in a metal container.) Remove, strain and enjoy!
Deviled eggs are ingenious. They take hard-cooked eggs, one of the world’s most perfect foods, and made them creamier and spicy!
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- Dash of salt and black pepper
- Garnish with paprika
Place the eggs in a medium saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once boiling, remove the pan from heat. Cover and let stand for 10 minutes. Place eggs in cold water to cool. Peel the eggs.
Slice the eggs in half, lengthwise, and remove the yolks. Keep yolks in a small bowl. Place the empty whites on a platter, cut-side up. Mash the yolks with a fork. Mix in the mayonnaise and mustard and stir into a smooth paste. Season with salt and pepper. Use two small spoons to fill the whites, filling the eggs to mound a little over the top. Sprinkle with paprika before serving.
Happy Easter! For more fun Easter egg treats, see our special Chai Tea Eggs recipe.