Note: the eggs must marinate overnight, so start the day before you plan to make the egg salad. Serves 2-4.
4 cups of water
4 tsp of Lapsang Souchong
2-1/2 Tbsp homemade mayonnaise
1/4 tsp garlic powder
1 Tbsp chopped chives
Large pinch of bittersweet paprika
Salt and pepper (to taste)
In a pot of cold water, bring the eggs to the boil, and simmer (from start to finish this should take 20 minutes).
Put water on to boil for the tea. Just as the water starts to boil, turn off heat. If using loose tea, use 4 teaspoons to 2 cups of water. The goal here is to make a slightly strong mother. Brew the tea for 10 minutes, then remove the bags.
Once the eggs have cooled, peel them and put them in a container that will hold them comfortably. You want a container large enough that the eggs won't touch each other. Pour tea over eggs; add the remaining 2 cups of water if the eggs are not covered, then add a bit more water but not more than 1/4 cup. Put the container in the fridge overnight.
Chop eggs, and add the mayonnaise, garlic powder, chives, bittersweet paprika, and salt and pepper to taste.
If you wish, you can also add a 6-ounce can of salmon and a large pinch of coriander.