Smoky Deviled Eggs

Place eggs in a pot and fill with just enough water to cover the eggs. Place the pot over the largest hot plate on your stove, then bring the water to a boil on high heat and cover with a lid. As soon as water starts boiling, turn heat off and leave the eggs in the water for 10 minutes. Meanwhile, put ice in a large bowl, then fill with water.

Once 10 minutes are up, use a slotted spoon to transfer the eggs to the ice-cold water. Leave in the water for 5–10 minutes.

Take eggs out of the water, lightly tap the eggs on a surface to crack it, then gently but firmly roll the eggs on the surface to crack the egg all over. From there, they should be much easier to peel. Dipping the egg in the water while your peeling it helps, too.

When eggs have been peeled, make sure there are no small bits of leftover shell on them. Get a damp piece of kitchen paper, then use a sharp knife to gently cut the deviled eggs in half lengthwise. Each time you cut through an egg, wipe the knife with the damp kitchen paper so it’s clean for the next cut.

Scoop out the yolk and place in a bowl. Add red wine vinegar, aioli, Dijon mustard, smoked paprika, Tabasco, half of the chopped chives and a pinch of salt and pepper. Use a fork to mash egg yolks as much as you can. From there, I like to give the mixture a good whisk.

You could spoon the mixture in the hollow area of the whites or you could fill a piping bag then pipe it in if you want to present the deviled eggs really nicely.

Garnish with smoked salmon, remaining chopped chives and a pinch of smoked paprika. Serve and enjoy.