Deviled Eggs

1. Put the eggs in cold water, bring to the boil and cook for exactly 9 minutes.

2. Plunge into iced water, then peel and halve them lengthways.

3. Carefully scoop the yolks into a bowl and mash completely smooth with a fork.

4. Mix with the mayonnaise, English mustard, a pinch of cayenne and salt.

5. Pipe or spoon back into the hollows of the whites.

6. Dust with smoked paprika, scatter with chopped chives and serve cold.

Tip: The filling is pure yolk with sharp mustard and paprika – no ham or breadcrumbs. That heat is what earns them the name "deviled".