An Indian restaurant in Surrey has created a "not for bunnies" Easter egg using three of the hottest varieties of chilli pepper.
India Dining in Warlingham used a ghost chilli, a scotch bonnet and a habanero in the egg, and said it was up to 10 times hotter than a vindaloo.
The restaurant 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 restaurant said the Easter eggs were an estimated 1 million on the Scoville scale of "hotness", based on the values of the three chillies 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."