Devilled eggs

Method

1. Bring a large pan of water to the boil. Use a slotted spoon to lower in the eggs, then boil for 10 minutes. Drain the eggs and run under cold water until cool enough to handle, then use your hands to transfer them to the bowl of iced water until cold (this will take about 10 minutes).
2. Carefully peel the eggs and slice in half. Scoop out the cooked yolks into the bowl of the mini processor and add the mayonnaise, mustard, olive oil and paprika. Blend until the mixture is smooth, adding a splash of cold water to loosen it if needed and seasoning with a little salt. Transfer to a piping bag fitted with a nozzle (see tip).
3. Set the halved egg whites on a platter, pipe in the yolk mixture, then sprinkle with chives and freshly ground black pepper to serve.