Like your deviled eggs ridiculously hot? This mash-up of Indonesian telor balado and church picnic deviled eggs will take you there. The egg yolk filling is seasoned with Indonesian sambal, fish sauce, chopped green onions, anchovy paste and as many Thai chiles (or those tiny chile pequins from the pepper bush in your back yard) as you can tolerate. 

Indonesian sambal is a complex hot sauce that combines a base of shallots, garlic and ginger with tamarind and your choice of other flavorings, all ground together in a mortar and pestle with a lot of red hot chile peppers. I add a little tomato to my homemade sambal to smooth it out. And I use a Vitamix instead of the mortar and pestle because I am lazy.

You'll find the sambal recipe in The Hot Sauce Cookbook, which came out a couple of months ago. The book also includes recipes that use the sauce in dishes like Sambal Eggplant and Telor Balado, an Indonesian dish of fried hard-boiled eggs topped with Indonesian hot sauce.

This mash-up of American deviled eggs and Indonesian telor balado might remind you of the excellent deviled eggs at Grove restaurant in Discovery Green, which are made with mayo, anchovy and fish sauce.

Indonesian Deviled Eggs

Serves: 12

• 6 peeled hard-boiled eggs
• 3-5 chile pequins or Thai chiles (or to taste)
• 2 tablespoons minced green onion
• 1 tablespoon mayo or to taste
• 2 tablespoons Indonesian Sambal (or favorite Asian hot sauce)
• 1 teaspoon top quality fish sauce
• 1 teaspoon anchovy paste

Cut the eggs in half neatly (horizontally, diagonally or vertically as you desire) and scoop the yolks into a mixing bowl. Put the egg white halves aside. Cut one chile into tiny rings for the garnish and mince the rest. Add the minced chiles, green onion, mayo, sambal, fish sauce, and anchovy paste to the yolks and mash thoroughly with a fork, mixing well. Pipe the yolk mixture from a pastry bag into the egg white halves. (You can make a pastry bag from a plastic sandwich bag with a corner cut off.) Or spoon the mixture into the whites and smooth it out. Garnish each egg half with a ring or two of fresh chile slices. Arrange on a deviled egg plate and serve immediately.