We’ve been preparing our flat for the move so there’s been a lot of DIY jobs, cleaning, and sorting out going on in the mornings. We’ve also been planning our meals based on what we have in the cupboards; nothing goes to waste and we’d only have to buy fresh needed ingredients. So when lunch time came round I thought I could use up some eggs we’ve had in the fridge.

A couple of years ago I learned to make Deviled Eggs from my mum-in-law. It is such a good snack – easy to make, and very tummy-satisfying. I made them a few weeks ago for a beach barbecue with some friends and the eggs were a sure hit. “What’s in the eggs??” “The devil.”

Religious beliefs aside, I decided to make them again today and then recalled when I learned to make Son-In-Law Eggs from my brother-in-law, Dan. As a result I thought why not combine the two recipes for mouthfuls of fun – salty, spicy, sweet, and well, eggy. I told Raech, my sister-in-law that I was making deviled eggs and she said she’s never had them, she just knows they were popular in the sixties. So here is the lunch inspired by my in-laws and that groovy era.

Start by hard-boiling the eggs. I had just gotten mine to a rolling boil when I realized we did not have any mayonnaise! So a slight detour in the process to make some mayo.

Blend or pulse an egg, mustard seeds, lemon juice, salt and pepper together. You could use some already made up mustard, but as we didn’t have any of that either I crushed up brown mustard seeds instead. Add about a quarter cup of olive oil and continue to blend, following with a slow-stream of more oil (don’t stop blending) until you reach a thick and creamy consistency. And there you go, you’ve got mayo.

Heat up some water, sugar, and a few drops of fish sauce. Add some sliced onions to it and leave it to simmer until it is nice and caramelized.

Slice the hard-boiled eggs in half, separate the yolks and put them in a bowl. Mash and mix the yolks together with mayonnaise, curry powder, tomato paste, salt and pepper.

The egg whites are looking quite weird and lonely on their own, so spoon some yolk mash back into them empty white cups.

Top the reunited half-eggs with some caramelized onions and if you love chili as much as we do, add a sliver of red chili to get the party in your mouth started.