Directions
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1
Fill a large bowl with ice water. In a medium saucepan, add enough water to cover the eggs. Bring the water to a gentle boil over medium heat. Using a slotted spoon or a mesh sieve, carefully lower the eggs into the water until submerged. Boil for 12 minutes. Using the slotted spoon, remove the eggs to the ice water.
2
In a medium saucepan, bring 3 cups of water to a boil over medium-high heat. Add the tea bags, ¼ cup soy sauce, vinegar, sugar, and salt. Reduce the heat to medium-low and allow to simmer until steeped, 5 minutes. Remove the tea bags.
3
Use a spoon or the countertop to tap the eggs all over until cracked; do not remove the shells. Place the cracked eggs into an airtight container. Pour the tea mixture over the eggs until submerged. Cover and allow them to steep in the refrigerator for at least 12 hours or overnight (up to 24 hours, max).
4
Remove the eggs from the marinade and remove the shells. Cut the egg in half lengthwise and remove the yolk. Place the yolk in the work bowl of a food processor. Add the mayonnaise, mustard, pepper, and the remaining 1 tablespoon soy sauce. Process until smooth.
5
Spoon the mixture into a zip-top plastic bag and snip ¼ inch off one corner. Pipe the mixture into the egg white halves. Place in the refrigerator for 30 minutes.
6
Cut 12 black olives in half. Thinly slice the remaining olives and cut each ring in half or thirds, making enough pieces for each “spider” to have 6 to 8 “legs.” Place 1 black olive on top of each deviled egg. Arrange the thin slices to look like spider legs around the halved olive.
7
Chill the eggs in an airtight container until ready to eat. Deviled eggs can be stored, covered, in the refrigerator for up to 3 days.
