Gently boil the eggs. Place your eggs in a single layer in a saucepan and cover them with cold water by about 2.5cm. Bring the water to a rolling boil over a high heat. Once boiling, cover the pan, remove it from the heat, and let it sit for exactly 10 minutes. You will hear a soft, rhythmic bubbling sound as they rest.

Prepare an ice bath and peel. While the eggs rest, fill a large bowl with cold water and a generous handful of ice. After 10 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let them sit for 5 minutes until they feel completely cool to the touch. Gently tap each egg on the counter, then roll it between your palms. The shell should crackle and slip away easily, revealing a perfectly smooth, white surface.

Halve the eggs and remove the yolks. Using a sharp knife, carefully slice each peeled egg in half lengthwise. Gently pop out the cooked yolks into a medium mixing bowl. Arrange the egg white halves on a serving plate, cut-side up. You will see the bright, deep yellow of the yolks against the stark white of the whites.

Make the spicy filling. To the bowl with the yolks, add the mayonnaise, Dijon mustard, smoked paprika, cayenne pepper, white wine vinegar, and a pinch of salt and pepper. Use a fork to mash everything together until the mixture is completely smooth and has a uniform, creamy texture. The colour will transform into a warm, rich sunset orange.

Season and adjust. Taste the filling. It should be creamy with a gentle warmth from the cayenne and a deep, smoky note from the paprika. Adjust the salt, pepper, or cayenne to your liking. Stir in the chopped chives, which will add a mild, oniony freshness to the mixture.

Fill the egg whites. Spoon the yolk mixture into a piping bag fitted with a star nozzle, or simply use a small spoon. Pipe or spoon the filling generously into each egg white half, creating a beautiful, swirled peak. The filling should look plump and inviting.

Chill and garnish. Place the filled eggs in the refrigerator for at least 30 minutes to allow the flavours to meld and the filling to firm up. Just before serving, dust the tops with a final pinch of smoked paprika and a few snipped chives for a pop of colour.