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Message Preparing Eggs:Bring water to a boil and add baking sodaWhile you wait for water to boil, poke holes in the bottom of your eggs using a thumbtack.Gently place eggs in water, boiling for 6 minutes.Remove from heat, cover, and let set for an additional 6 minutes.Transfer eggs to an ice bath.Once cool, remove eggs from ice, and gently roll them on a flat surface to crack the shells.Transfer cracked eggs to the tea, and soak in fridge for at least one day.Peel eggs, and cut in half using a wet towel to wipe the knife between slices.Remove yolks, setting them aside. Preparing Filling:12 egg yolks2 tablespoons ricotta3 tablespoons mayonnaise1/2 teaspoons Worcestershire sauce1/2 teaspoons shiokoji1/2 teaspoons dijon1/2 teaspoons saltPush yolks through a tamis, combine all ingredients in standard mixing bowl until homogenous.If desired, finish with shaved country ham and scallions. Enjoy!with loveSeasonedfrom the RMHCK KitchenThis recipe is brought to you by INGREDIENTS Tea Soak: 1 box black tea mix4 quarts water Eggs:1/2 gallon water12 eggs1 teaspoon baking sodaDIRECTIONS Tea Stained Deviled Eggsserves 12 as an appetizer30 minutes prep time, 30 minutes cook time