Place the eggs in a pot and fill with just enough water to cover the eggs. Place the pot over the largest hot plate on your stove, then bring the water to a boil on high heat and cover with a lid.

As soon as the water starts boiling, turn the heat off and leave the eggs in the water for 10 minutes. Meanwhile, put your ice in a large bowl, then fill with water.

Once your 10 minutes are up, use a slotted spoon to transfer the eggs to the ice-cold water.

Leave in the water for 5-10 minutes.

Take the eggs out of the water, lightly tap the eggs on a surface to crack it, then gently but firmly roll the eggs on the surface to crack the egg all over. From there, they should be much easier to peel. Dipping the egg in the water while your peeling it helps too.

When your done peeling the eggs, make sure there are no small bits of leftover shell on them.

Get a damp bit of kitchen paper, then use a sharp knife to gently cut the deviled eggs in half length-ways. Each time you cut through an egg, wipe the knife with the damp kitchen paper so it's clean for your next cut.

Scoop out the yolk and place in a bowl. Add your red wine vinegar, aioli, Dijon mustard, smoked paprika, Tabasco, half of your chopped chives and a pinch of salt and pepper.

Use a fork to mash the egg yolks as much as you can. From there, I like to give the mixture a good whisk.

You could just spoon the mixture in the hollow area of the whites, but you could also fill a piping bag, then pipe it in if you want to present your deviled eggs really nicely.

Garnish with smoked salmon, the rest of your chopped chives and a pinch of smoked paprika, serve and enjoy.