Bring some water to the boil in a large saucepan and
once it’s boiling
add the eggs
one by one
into the pan and bring back to the boil. Boil for 1 minute
then turn the heat off and leave the eggs to stand in the pan for 12 minutes.
While you’re waiting for the eggs to cook
fill a large bowl with very cold water
and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes
spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully.
Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two.
Add the mayonnaise
a teaspoon of English mustard
the salt and paprika to the egg yolks
and shake a few drops of Tabasco on top. Stir and mash with a fork
then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco
but it’s best to proceed slowly. Now
by hand
stir in as much of the water as you need to help form a piping consistency.
Spoon the golden mixture into a piping bag with a star icing nozzle
making sure it is densely packed at the bottom of the bag. Then pipe away
filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.
