Hard-boil the eggs in a pan, approx. 10-12 minutes. Remove from the hot water and set aside to cool.

In the meantime, combine the mayonnaise, hot sauce, chopped capers, and mustard in a mixing bowl. Add a pinch (or two!) of dried chili flakes.

Once the eggs are cool enough to handle, peel them and slice in half.

Carefully scoop out the hard-boiled yolk and tip it into the bowl of the mayonnaise mixture.

Combine the mixture well, using a spatula or wooden spoon to mash the yolks into the mixture.

Season with salt and freshly ground black pepper.

Spoon the mixture into the holes of the egg white halves and scatter over picked thyme leaves before serving.

If you make these ahead of time, keep them covered in the fridge to avoid a skin forming on the yolk filling.