I 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.