A Halloween treat to serve at any Halloween party! You can use guacamole instead of salsa if desired.
Ingredients
- eggs: 6 piece
- soy sauce: 0.25 cup
- molasses: 2 Tbsp
- salt: 2 tsp
- tea bags: 8 piece
- mayonnaise: 0.33333 cup
- red bell pepper: 2 Tbsp (minced)
- salt and ground black pepper: (to taste)
- salsa: 1 cup
Metric Conversion
Stages of cooking
-
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
-
Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
-
Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
-
Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
-
Pour salsa onto a plate and assemble eggs upright into the salsa.
