Deviled Eggs

Deviled eggs are an indispensable bite at American parties: hard-boiled eggs halved and refilled with a spicy, creamy egg-yolk filling.

1. Put the eggs in cold water, bring it to the boil, and cook them for exactly 9 minutes – this way the yolk just sets but does not turn greyish and dry.

2. Plunge them immediately into iced water (this makes them easy to peel, and prevents a green ring on the yolk), then peel them and cut them in half lengthwise.

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

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

5. With a piping bag or two small spoons, mound the filling back into the hollows of the whites.

6. Sprinkle with smoked paprika and finely chopped chives, then serve cold.

Tip: This is not the Hungarian stuffed egg – there is no ham or breadcrumb in it. The filling is pure egg yolk, with hot mustard and paprika; hence the name "deviled".