Dragon Eggs

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.

5. 5

   Pour salsa onto a plate and assemble eggs upright into the salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.