Indian restaurant India Dining in Warlingham, UK, has created a “not for bunnies” Easter egg using three of the hottest varieties of chili pepper.
The restaurant used a ghost chili, a scotch bonnet and a habanera in the egg, and said it was up to 10 times hotter than a vindaloo.
India Dining said the egg is so hot it equals 400 bottles of Tabasco sauce, and diners must wear protective gloves.
Those wanting to try the egg must be aged over 18 and sign a disclaimer.
A spokesman for the India Dining said the Easter eggs were an estimated 1 million on the Scoville scale of “hotness”, based on the values of the three chilies used.
A typical vindaloo scores between 100,000 and 200,000 on the scale, he said.
He added: “The restaurant has initially made 24 eggs, but will produce more to order if demand is high.”
Asad Khan, the restaurant’s owner, said: “It’s a rather unconventional Easter treat, but the eggs are, in fact, delicious.”