Halloween Deviled Tea Eggs

Ingredients:

• 0.5 cup dark soy sauce
• 2 tbsp chili oil
• 2 tablespoons of black tea leaves
• 1 tbsp Chinese 5-spice seasoning
• 1 teaspoon of sugar
• 12 large eggs, room temperature
• 3 tablespoons mayonnaise
• 1 tbsp hot mustard
• 0.5 tsp. sriracha sauce
• Orange gel food coloring
• Black sesame seeds, for garnish

Preparation:

1. In a medium saucepan, combine 7 cups of water, soy sauce, chili oil, tea leaves, five-spice powder, 2 teaspoons of coarse salt, and sugar and heat over high heat. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 10 minutes. Turn off the heat, remove the lid, and let the mixture cool completely.
2. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the pan and cook for 7 minutes. Remove the eggs and transfer them to a bowl of ice water; let them sit until cool.
3. Once the eggs have cooled, crack the shells lightly all over. These cracks will allow the soy sauce mixture to penetrate the eggs, creating a pattern on the whites. You can also wrap the eggs in a kitchen towel and gently roll them around the counter. Dip the cracked eggs into the soy sauce mixture until they are completely submerged. Refrigerate for 24 hours.
4. Peel the tea eggs. Cut a small piece off the wide side of each egg so it stands up straight, then cut off the top. Place the egg yolks in a small bowl and mash with a fork. Add mayonnaise, mustard, Sriracha sauce, a pinch of salt, and a little ground pepper. Color the filling with orange food coloring.
5. Using a pastry bag or spoon, pipe the filling into the egg whites. Sprinkle the deviled tea eggs with black sesame seeds. Refrigerate until ready to serve.