Devilled Eggs

Step 1: Bring a large pot with 15 cm / 6 inches of water to the boil. Lower the eggs in gently using a spider or slotted spoon. Lower the heat a little if needed to keep the eggs from jostling and cracking.

Step 2: Boil the eggs for 10 minutes. For the first 6 minutes, use the handle of a wooden spoon to swirl the water every minute. Give the water 4 or 5 quick stirs in one direction so the eggs swirl; this helps the yolks cook in the centre of the whites.

Step 3: Fill a sink with cold tap water. Remove the eggs from the boiling water using a slotted spoon or spider and leave them in the water for 5 minutes, until cool enough to handle. Tap the base of each egg, then peel it under water.

Step 4: Cut the eggs in half and remove the yolks with a teaspoon.

Step 5: Put the yolks and all the filling ingredients except the butter in a small food processor. Blitz until the yolks are broken up. Add the butter and blitz, scraping down the sides as needed, until it is blended through. The filling should be creamy; smear a little with the back of a spoon to check.

Step 6: Choose the best 18 to 20 egg white halves. Brush any yolk crumbs off the cut surfaces.

Step 7: Transfer the filling to a piping bag fitted with a nozzle of your choice. Pipe a mound into each egg half, using about the amount of filling in one whole yolk for each.

Step 8: Sprinkle with paprika and chives, then serve. The filling is creamier at room temperature than straight from the refrigerator.