Indian Curried Hard Boiled Eggs

Here's the thing.  It is often hard to find a good vegetarian filling appetizer that is not cheese and crackers, or hummus and vegetables.  Both of which I like a lot, and I have often used deviled eggs in this role (for the non-vegans).
When making an Indian meal recently, I delved deep into Madhur Jaffrey's Vegetarian India.  These need ALOT of spice in order to be flavorful, but they are pretty and easy to make.  Then I made egg salad with the left overs and that was delicious.

Hard boiled eggs
Tumeric
Chili Powder
Black Pepper
Salt

Melt butter and oil in equal parts in a frying pan.  Add the spices in the intensity that you want (don't skimp on the turmeric, because it is largely what colors the eggs).  Slice the eggs lengthwise, not so deep that you hit the yolk, and repeat around the circumference, about 6 times for each egg.  Add to the mixture and toss repeatedly until covered, then remove from the heat and serve.  I actually served them room temperature.