Classic deviled eggs

Hold about two quarts of water at a bare boil, around 190F, to poach the eggs gently.

Cook soft boiled eggs about six minutes and hard boiled eggs ten, then plunge into an ice bath for 30 minutes.

Crack small cracks all over each egg and peel with gloves on, dipping in water to rinse off shell fragments.

Press the yolks out of the whites into a bowl, leaving clean white cups.

For the mayonnaise, blitz one egg, half a clove of garlic, Dijon, kosher salt and lemon juice in a narrow cup with an immersion blender.

Pour a cup of neutral oil down the side of the cup, then blitz on high from the bottom up until creamy.

Whisk about half a cup of the mayonnaise into the eight yolks with Dijon, lemon juice, salt, pepper, olive oil and pickle juice.

Pass the filling through a fine mesh sieve to crush any lumps of yolk.

Adjust with heavy cream, olive oil or pickle juice, season, then chill in a piping bag about half an hour.

Pipe into the egg whites and garnish with smoked paprika and chopped chives; loosely covered they keep up to four days.