Devilled Eggs

Method

1. 1
   Lower the 4 eggs into a pan of boiling water and cook for 10 minutes. Immediately transfer them to a bowl of ice-cold water to stop the cooking.

   💡 Tip

   Cold water is essential to stop the cooking and avoid the greenish ring around the yolk. Let them cool properly before peeling.
2. 2
   Tap the eggs against a hard surface to crack the shells and peel them. Cut in half lengthways and carefully scoop out the yolks into a bowl. Set the whites aside.

   💡 Tip

   Cut lengthways: the halved whites are more stable and hold the filling much better than if you cut them across.
3. 3
   Mash the yolks with a fork until fine and smooth. Add the mayo, mustard, salt and pepper. Mix until you get a creamy, lump-free filling.

   💡 Tip

   Mash the yolks well before adding the mayo to avoid lumps in the filling.
4. 4
   Fill the egg white halves using a small spoon or a piping bag. Dust with paprika and sprinkle with chopped chives. Serve well chilled.

   💡 Tip

   No piping bag? A zip-lock bag with a corner snipped off works perfectly. Clean result in 2 minutes.