This is from Dalí s 1973 cookbook Les Dîners de Gala.

Ingredients

1 dozen eggs
1 ½ quarts of water
5 whole cloves (or a pinch of ground cloves)
3 tablespoons of sugar
3 tablespoons of vinegar
2 lemons (cut into wedges)
¾ teaspoon of dried thyme
2 black tea bags
2 onions (chopped)
2 cloves of garlic (chopped)
Tabasco sauce (to taste, "a lot" is recommended) [3, 5, 6]

Instructions

1. Boil the eggs: Place the eggs in salted water, bring to a boil, and cook for 10 minutes.

2. Prepare the brine: In a separate pot, combine the water, cloves, sugar, vinegar, Tabasco sauce, lemon wedges, and dried thyme.

Bring the mixture to a boil and let it simmer for about 15 to 20 minutes.

3. Steep with tea: Turn off the heat, add the black tea bags to the brine, and let it steep for about 10 minutes.

4. Combine and refrigerate:

Place the boiled eggs, chopped onions, and chopped garlic into a large container or jar. Pour the cooled brine over the eggs so they are completely covered. Cover and refrigerate for at least 3 weeks.