6 eggs
6 tea bags, Darjeeling or other black tea
1/4 cup soy sauce
6 oz. crabmeat, picked over and flaked
1/4 cup minced shallots
2 Tbsp. minced pickled ginger
1 Tbsp. pickled ginger liquid (optional)
6 Tbsp. mayonnaise, regular or reduced-fat
1/2 tsp. rice wine vinegar
Pinch of powdered wasabi or dab of wasabi paste
Fine sea salt
Ground white pepper
Slices of pickled ginger (garnish)
Chives, cut into 1-inch lengths (garnish)

1. Put eggs in a saucepan; cover with water. Bring just to a boil. Reduce heat; gently simmer 10 minutes. Lift out eggs with a slotted spoon; set aside. When cool enough to handle, roll eggs on a counter to crack shells all over. Do not peel.

2. Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes. Discard tea bags, squeezing to extract as much liquid as possible. Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.

3. Drain eggs; peel and blot dry. Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop. Carefully cut the eggs in half lengthwise; remove and mash the yolks. Combine yolks with crabmeat, shallots, and minced pickled ginger. Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture. Season to taste with salt and pepper.

4. Fill each egg half with rounded mound of the crab mixture. Top with a small slice of pickled ginger and a piece of chive. Makes 12 egg halves.