Boil the eggs to perfection. Place the eggs in a single layer in a small saucepan and cover them with cold water by about 2.5cm. Bring the water to a rolling boil over high heat. Once you see large, vigorous bubbles breaking the surface, cover the pan with a lid, turn off the heat, and let them sit for exactly 12 minutes. Sensory cue: You’ll hear the water settle from a frantic boil to a gentle simmer, then silence as the eggs rest in the residual heat. The yolks will be fully set but still tender, not chalky.

Shock the eggs for easy peeling. While the eggs are resting, fill a bowl with ice and cold water. After 12 minutes, use a slotted spoon to transfer the eggs directly into the ice bath. Let them chill for at least 5 minutes. Sensory cue: You’ll hear a satisfying hiss as the hot eggs hit the cold water. The shells will contract slightly, making them much easier to peel without tearing the white.

Peel and halve the eggs. Gently tap each egg on the counter to crack the shell all over, then peel under a thin stream of running cold water. This helps the shell slide off cleanly. Pat the peeled eggs dry with kitchen paper. Using a sharp knife, slice each egg in half lengthways. Sensory cue: The knife should glide through the egg white with a clean, smooth resistance. The yolk should be a uniform, bright yellow with no grey-green ring around it.

Make the spicy filling. Carefully pop the yolks out of the whites and into a medium mixing bowl. Arrange the empty egg white halves on a serving plate. Add the mayonnaise, Greek yogurt, Dijon mustard, smoked paprika, cayenne pepper, salt, black pepper, white wine vinegar, and grated garlic (if using) to the yolks. Sensory cue: The mixture will look lumpy at first. As you mash and stir, it transforms into a thick, creamy paste the colour of a sunset – a deep, warm orange with tiny flecks of paprika.

Blend until silky smooth. Use a fork to mash everything together, then switch to a spatula and press the mixture against the side of the bowl until no lumps remain. For an ultra-smooth filling, you can push it through a fine-mesh sieve, but I find a good mash with the back of a fork works brilliantly. Sensory cue: The texture should be smooth and spreadable, like a thick buttercream. It should hold its shape when you lift the spatula, but not be stiff or dry.

Fill the egg whites. Spoon the filling into a piping bag fitted with a star nozzle. If you don’t have a piping bag, snip the corner off a small zip-lock bag. Pipe the filling generously into each egg white half, creating a decorative swirl. Sensory cue: You’ll feel the mixture flow smoothly through the nozzle. The swirl should stand up in a neat, tall peak on top of the white. If it flattens immediately, the mixture is too soft – pop it in the fridge for 10 minutes to firm up.

Finish and serve. Dust the tops with an extra pinch of smoked paprika and scatter over the chopped chives. Serve immediately, or cover and refrigerate for up to 24 hours. Sensory cue: The final dusting of paprika adds a deep, brick-red colour that contrasts beautifully with the creamy orange filling and the bright green chives. The smell is smoky, warm, and slightly spicy.