Halloween Deviled Eggs

Directions

1. Prepare an ice bath in a large bowl. In a medium saucepan, add enough water to cover the eggs and bring to a gentle boil over medium heat. Carefully lower the eggs into the water using a slotted spoon or mesh sieve. Boil for exactly 12 minutes, then transfer the eggs to the ice water to cool.
2. In another medium saucepan, bring 3 cups of water to a boil over medium-high heat. Add the tea bags, 1/4 cup soy sauce, rice wine vinegar, sugar, and kosher salt. Reduce heat to medium-low and let simmer for 5 minutes to steep. Remove and discard the tea bags.
3. Gently tap the cooled eggs all over with a spoon or against the counter to crack the shells, but do not peel them. Place the cracked eggs in an airtight container and pour the tea mixture over them until fully submerged. Cover and refrigerate for at least 12 hours or up to 24 hours.
4. Remove the eggs from the marinade and peel off the shells. Slice each egg in half lengthwise and pop out the yolks into a food processor. Add the mayonnaise, yellow mustard, black pepper, and the remaining 1 tablespoon soy sauce. Process until the mixture is smooth.
5. Spoon the yolk mixture into a zip-top plastic bag and snip off a 1/4-inch corner. Pipe the filling into the egg white halves. Refrigerate the filled eggs for 30 minutes.
6. Cut 12 of the black olives in half. Thinly slice the remaining olives, then cut each slice into halves or thirds to create enough pieces for each spider to have 6 to 8 legs. Place one olive half on top of each deviled egg. Arrange the thin olive slices around the halved olive to resemble spider legs.
7. Store the deviled eggs in an airtight container in the refrigerator until ready to serve. They can be kept covered in the fridge for up to 3 days.