Directions

Prep the Eggs

1. Bring water to a boil. Gently lower in the eggs and cook for 4–5 minutes, depending on how runny you like the yolks.

2. Transfer to a bowl of ice-cold water and let rest for 10–15 minutes. Carefully peel so the eggs stay whole.

3. Tip: Boil extra eggs (2–3 servings) and keep them in their shells in the fridge for up to 2 days. You’ll only need 10 minutes to prep next time. You can also pre-chop garnish and store it in an airtight container for quick assembly later.

Make the Yogurt Base

1. In a small bowl, add the yogurt or kefir.

2. Grate in the garlic and stir until creamy and smooth.

Assemble

1. Place the peeled eggs on top of the garlic yogurt.

2. Sprinkle sweet paprika, chopped dill, chives, and sliced chillies.

3. Drizzle with olive oil and season with Maldon salt and cracked black pepper.

Finish & Serve

1. Crush SU FIRE NUTS by hand and scatter generously over the top.

2. Dip the crunchy nuts straight into the runny yolks and tangy garlic yogurt - pure fire.