Spicy Thai Egg Salad

Instructions:

1. Boil the eggs for about 10 minutes until they are hard. Let them cool, then peel and cut into quarters.
2. Slice the Thai chili peppers thinly. If you prefer less spice, remove the seeds.
3. In a bowl, mix the lime juice, fish sauce, and sugar. Stir until the sugar is dissolved.
4. In another larger bowl, mix the quartered eggs, chili pepper slices, basil leaves, cilantro leaves, and mint leaves.
5. Pour the lime juice mixture over the egg mixture and toss until well combined.
6. Serve the spicy Thai egg salad on its own for a snack or with rice for a main course.