Deviled eggs

Deviled eggs are an endangered species. When do you ever see these at a drinks party or on a buffet? It's all tuna tartar served on spoons elegantly arranged on a tray (though eating that tartar in one gulp under the eyes of the waiter eager to retrieve the spoon is not nearly so elegant) and teeny tiny servings of soup and nary an egg in sight. Nothing wrong with tuna and soup but I think those eggs should be brought back in fashion. I for one know lots of people who would love one of these beauties with a chilled glass of wine. And I do, too. I made them just for myself as a simple yet gorgeous nibble/starter the other day.

Deviled eggs (serves 2 as a starter)

• 2 eggs
• 3 teaspoons mayonnaise
• 1 teaspoons smoked paprika
• salt and white pepper

Boil the eggs for eight minutes. Refresh under cold water, then peel and cut in half. Remove the egg yolks and put them in a bowl. Mash with a fork, then add the mayonnaise and paprika and stir until well combined. Season to taste. Spoon (or pipe if you're that kind of person) the egg yolk mixture back into the hard-boiled eggs and sprinkle with a little more paprika.

Check out deviledeggs.com, a website from someone truly dedicated to the salvation of deviled eggs.