Thousand-Year-Old Deviled Eggs And Crab - cooking recipe

Ingredients

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)

Preparation

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