Tea Marbled Devilled Eggs

4 eggs
2 bags black tea
3 tablespoons mayonnaise
4 scallions, chopped
1 tablespoon sesame seeds, toasted
water
salt and pepper

1. Place eggs in a pot large enough to leave space between them and just cover with water.
2. Bring the pot of water to a boil, reduce heat to a simmer and cover. Allow eggs to sit for about 10 minutes to fully cook.
3. Remove eggs from the water and allow to cool to the touch. Lightly crack the shells by rolling on the counter or tapping with a spoon. Return the eggs to the water.
4. Add tea bags to the water and return to a boil. Remove pot from the heat, cover and allow eggs to sit in the tea until they've reached room temperature.
5. Remove egg shells. The tea should have imparted a marbled pattern on the egg itself.
6. Slice eggs in half and scoop out the yolks.
7. Combine yolks, mayonnaise and scallions. Season with salt and pepper.
8. Fill egg whites with the yolk mixture. Garnish with sesame seeds and removed shells, if desired.

Makes 4 servings