A smoky, simple addition to any dinner or picnic. If you don’t have Chinese 5-Spice powder, simply make your own by mixing 1 tablespoon star anise, 1 teaspoon fennel seeds, 1/2 teaspoon each of cinnamon, peppercorns, and cloves. Pulse in a blender or coffee grinder.
You will need six Tea Eggs for this recipe, click here to find Chef Jim Bailey’s favorite. You can also use regular boiled eggs if desired.
For more New England-style recipes from The Yankee Chef, click here!
- 6 Tea Brown Eggs (recipe above)
- 2 tablespoons mayonnaise or salad dressing
- 1 tablespoon yogurt or sour cream
- 1/4 cup shredded, smoked Cheddar or Gouda cheese, divided
- 1/2 teaspoon Chinese 5-Spice Powder
- 1 Split Tea Brown Eggs in half and scoop out the yolks. With the yolks in a bowl, mix in mayonnaise, yogurt, 3 tablespoons cheese and Chinese 5-Spice powder.
- 2 . Fill each cavity of each egg half with cheese mixture, cover and refrigerate at least 1 hour beforeserving with remainder of cheese sprinkled over the top.