Red Rooibos Deviled Eggs

IMG_2083I wanted to play with some loose leaf tea I had on hand and thought, well…might at well put it in a deviled egg!  And why not?  The texture of this might not be for everyone, however it had a nice, robust flavoring and balsamic vinegar was just the right touch! I used more mayo but less mustard so the rooibos would stand out!


6 hard-boiled eggs

1 tsp loose leaf red rooibos tea

1/4 cup mayo

1 tbs stoneground mustard

2 tbs regular balsamic vinegar

sprinkling of paprika for each egg


As always, cook, peel and halve your eggs!  Put the yolks in a bowl and mix with all ingredients except paprika.  The rooibos flavor should be prominent, even with just a tsp full, but if you can’t taste it, add some more!  Buy a nice big container of it and make some tea afterwards. It’s great with honey!  Spoon mixture into the egg halves and top each with just a little sprinkle of paprika, just for color.


2 responses to “Red Rooibos Deviled Eggs

  1. Pingback: Devilish Deviled Eggs | Dishing it out with Clarissa·

  2. Pingback: Eggs In Three Courses | RecipeReminiscing·

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