Put the eggs in pan and add water until the eggs are just under. Bring to a boil and time 3 minutes after the water starts to boil. Take the eggs out (keep the water!) and transfer to ice water. When cool, take the eggs out and, using a soup spoon, tap on the shell gently all over (try and do this in a regular pattern) to crack the egg shell (again, gently!). Add the tea bags, soy sauces, ginger, star anise and makrut or lime to the water in the pan, bring to a boil and lower to a simmer. Add the cracked eggs and simmer for 20 minutes. Turn off heat and steep the eggs for at least 6 hours or overnight.

Peel the eggs and cut in half lengthwise. Scoop out the yolks and transfer to a bowl. Add the mayo, mustard, lime juice and salt, pepper and a couple drops of Tabasco to taste. Mix together well until smooth. Put into a piping bag (or simply use a spoon) and fill the egg halves. Garnish with finely chopped spring onion and fresh herbs like small mint and/or cilantro leaves. If you have them, herb flowers (basil flowers for instance) would look beautiful and taste good!