This vinegary, hard-boiled egg dish is almost like a pickle and perfect for taking out on picnics. It is, like all Goan-style vindaloo dishes, tart, hot, garlicky and just very slightly sweet. I have lessened the tartness somewhat by cooking the eggs in a mixture of vinegar and water instead of just vinegar. Use the mildest vinegar that you can find. In this recipe, you may use anything from six to eight eggs without having to alter any of the other ingredients.
You could serve this