An Indian restaurant in Surrey is asking diners to wear protective gloves if they feel brave enough to take up its "Easter challenge".
India Dining in Warlingham used a ghost chilli, a habanero pepper and a scotch bonnet to make its "not for bunnies" Vindaloo egg, said to be 100 times hotter than its hottest curry.
Eating the egg would be equivalent to consuming 400 bottles of Tabasco sauce, the restaurant warned.
Customers wishing to indulge in the £49.95 "Easter treat" must be aged 18 years or over, and will be required to sign a health disclaimer, the restaurant said.
"It's a rather unconventional Easter treat, but the eggs are, in fact, delicious," said the restaurant's owner Asad Khan.
"The restaurant has initially made 24 eggs, but will produce more to order if demand is high."
He refused to confirm whether he had tested the merchandise himself.
The original Tabasco sauce measures just 2,500 Scoville units (the unit used to measure the heat of a chilli), while a typical vindaloo curry packs between 100,000 and 200,000.
India Dining was voted the best restaurant in Surrey by the Cobra Curry Club Guide, and a member of the Sustainable Restaurant Association will be selling the eggs to customers over the Easter weekend.
"Who and why would you want to eat that?" asked one incredulous local, Damian Dints. "If you want to eat something spicy, go for a curry - but a hot, spicy chocolate Easter egg? Fools!"