I love tea. I love egg salad. On a recent trip to Chado Tea in Los Angeles I was delighted to find tea-infused egg salad as one of the choices of little tea sandwiches (I love little sandwiches). Infusing tea into foods has become more popular in the last few years and I've used tea in baking, chocolate truffle making, and other desserts. But this was my first venture infusing something savory and it was a big success. Here's my recipe:
Tea Infused Egg Salad
3 eggs, hard boiled and cool to the touch
2 1/2 cups boiled water
3 oolong tea bags
1 1/2 Tbsp. Vegenaise
2 pinches wasabi powder
2 grinds of seasalt
4 honey wheat dinner rolls.
Put the tea bags in the boiled water in a large cup and seep for about 15 minutes. Peel the hard boiled eggs. Remove the tea bags and place the peeled eggs in the tea. Cover and refrigerate at least 8 hours. After soaking, remove the eggs, pat them dry, then dice them into a bowl. Add the Vegenaise, wasabi powder, and seasalt and mix well. Spread equally among the 4 split dinner rolls. That's all there is to it. So delicious, you might have to pinch yourself.
|These are a few of my favorite teas|
(Note: If you like a bit of fresh lemon in your tea but hate those pesky seeds, check out Melissa's Seedless Lemons at http://www.melissas.com/Products/Products/Seedless-Lemons.aspx)
Warning: There will be a lot more about tea in the future. Probably more about little sandwiches too.