Ingredients

• 6 eggs
• 0.25 cups soy sauce
• 2 tablespoons molasses
• 2 teaspoons salt
• 8 teas bags

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. 2 Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. 3 Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. 4 Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. 5 Pour salsa onto a plate and assemble eggs upright into the salsa.

Nutrition per serving