Ingredients

  • 6 eggs
  • 4 oz/ 1/2 cup Medium PERi-PERi sauce
  • 1 Tsp turmeric
  • 3 Tbsp vinegar
  • 3 Tbsp PERinaise
  • 1/2 oz fresh oregano leaves (parsley or chives would also be delicious)

Cooking Instructions

1 Cook whole eggs in the shell in boiling water for 8 minutes. When done, fill pot with cold water and a handful of ice (this makes them easier to peel).
2 In a small container that will just hold all the eggs, mix together the PERi-PERi sauce, turmeric, paprika, and vinegar. Peel the shells from the eggs, and coat in the marinade. Refrigerate overnight.
3 When ready to assemble, quickly rinse the marinade of the eggs without rubbing and drain on paper towels.
4 Slice eggs in half carefully, and place all the yolks in a mixing bowl. Set the whites aside for now.
5 Mix the PERinaise into the yolks until smooth.
6 Divide the yolk mixture evenly between the hollow whites, using a spoon or piping bag, sprinkle with torn oregano leaves.

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