This is a quick semi homemade recipe. The most time consuming part is peeling the eggs. When I was at the Dollar Tree I picked up a 17oz. bottle of Kick'n Kajun Habanero sauce. It's not very hot as the name implies but is tangy with the vinegar, lime juice & onion. I did add 50 pureed little Christmas tree Thai peppers I grew to heat it up a bit and let it sit in the fridge 6 mos. to infuse.
I brought a dozen med. eggs to a boil and turned off the heat and let set for 7 minutes then cooled in water and peeled. In a jar I put in a diced Fajita bell pepper and a heaping tbp. of minced garlic. Put in a little habanero sauce in the jar to mix then the eggs and filled with the habanero sauce. I just shake the jar to stir.
I refrigerate them a couple of weeks. I usually get to a week before I try the first one. I've done this a few times before but the garlic, Fajita bell pepper and the addition of the 50 tinyThai chilies is new this time.