Hard-boil the eggs with precision. Place the eggs in a single layer in a saucepan and cover them with cold water by about 2cm. Bring the water to a rolling boil over high heat — you'll see large, vigorous bubbles breaking the surface. Once boiling, cover the pan, remove it from the heat, and let it sit for exactly 12 minutes. The yolks will be cooked through but still bright yellow, not grey around the edges.

Shock the eggs in an ice bath. While the eggs are resting, fill a large bowl with cold water and a handful of ice cubes. After 12 minutes, use a slotted spoon to transfer the eggs straight into the ice bath. Leave them for 5 minutes — you should hear a faint sizzle as the shells cool rapidly. This step stops the cooking instantly and makes peeling a breeze.

Peel and halve the eggs carefully. Gently tap each egg on the countertop to crack the shell all over, then roll it between your palms to loosen the membrane. Peel under a thin stream of cold water — the shell should slip off in large pieces, leaving a smooth, unblemished white. Slice each peeled egg in half lengthways with a sharp knife. You’ll see the firm, bright yellow yolk sitting snugly in the centre.

Remove the yolks and mash them. Using a small spoon, carefully scoop out the yolks into a mixing bowl. The whites should remain intact, like little white boats. Mash the yolks thoroughly with a fork until they resemble fine crumbs — no lumps larger than a grain of rice should remain.

Build the spicy, smoky filling. Add the mayonnaise, Dijon mustard, smoked paprika, cayenne, white wine vinegar, salt, and a few grinds of black pepper to the mashed yolks. Stir everything together with the fork until the mixture is completely smooth and glossy. Taste it — the smokiness should hit first, followed by a gentle warmth on the back of your tongue. Adjust the cayenne if you prefer more heat.

Pipe or spoon the filling into the whites. Transfer the yolk mixture into a piping bag fitted with a star nozzle (or simply snip the corner off a small sandwich bag). Pipe a generous swirl into each egg white half. If you’re using a spoon, heap the filling slightly above the rim for a pleasing, rounded shape. The surface should look smooth and appetising, with tiny specks of paprika visible.

Finish with a dusting and garnish. Lightly dust the filled eggs with a fine layer of smoked paprika — just enough to create a reddish-orange blush on top. Scatter the chopped chives over each egg. The contrast of the deep red paprika against the bright green chives is striking. Serve immediately, or cover and refrigerate.