Dragon Eggs

1. 1

   Place the eggs in a saucepan and cover them with water.

2. 2

   Bring the water to a boil, remove from heat, and let the eggs sit in the hot water for 15 minutes.

3. 3

   Drain the hot water, fill the saucepan with cold water, and let the eggs sit until cooled, 15 to 20 minutes.

4. 4

   Drain the water.

5. 5

   Gently tap or roll the eggs on the counter so the shells are cracked but still intact.

6. 6

   Return the eggs to the saucepan and add enough water to cover them; add the soy sauce, molasses, salt, and tea bags.

7. 7

   Bring to a boil, reduce the heat, and simmer until the eggs have taken on color, about 30 minutes.

8. 8

   Remove the saucepan from the heat and let the eggs cool in the water to room temperature.

9. 9

   Peel the eggs and trim the bottom of each so it will stand upright.

10. 10

    Cut each egg lengthwise and scoop the yolks into a bowl.

11. 11

    Mix the mayonnaise, red bell pepper, salt, and pepper into the egg yolks until evenly combined.

12. 12

    Spoon the yolk mixture back into the egg whites and smooth the filling so it is level with the whites.

13. 13

    Put each egg back together.

14. 14

    Pour the salsa onto a plate and set the eggs upright in the salsa.

• Calories 251.33 kcal Moderate
• Protein 11.23 g Good Source
• Carbs 14.31 g Moderate
• Total Fat 16.83 g High
• Saturated Fat 3.78 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 241.95 mg High
• Sodium 1127.23 mg High
• Fiber 1.27 g Low Source
• Sugar 7.42 g Moderate
• Added Sugar 1.06 g Low Source
• Calcium 68.52 mg Low Source
• Iron 1.95 mg Moderate
• Potassium 365.62 mg Low Source
• Vitamin A 113.61 mcg_rae Moderate
• Vitamin C 9.86 mg Moderate
• Vitamin D 1.84 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Eggs 🥚
• Soy 🌱