1/2 oz fresh oregano leaves (parsley or chives would also be delicious)
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).
2In 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.
3When ready to assemble, quickly rinse the marinade of the eggs without rubbing and drain on paper towels.
4Slice eggs in half carefully, and place all the yolks in a mixing bowl. Set the whites aside for now.
5Mix the PERinaise into the yolks until smooth.
6Divide the yolk mixture evenly between the hollow whites, using a spoon or piping bag, sprinkle with torn oregano leaves.