Step 1

Bring a large pot of water to the boil. Use a slotted spoon to carefully lower eggs into the water. Return to the boil and simmer for 10 minutes. Drain and plunge into icy cold water for 5 minutes. Carefully peel eggs, ensuring you keep them whole and intact.

Step 2

Use a sharp knife to cut eggs in half lengthwise. Pop out the yolks and place in a bowl with 3/4 of the mayonnaise. Mash with a fork or, for a smoother consistency, use a stick blender to quickly blend.

Step 3

Divide yolk mixture in half into two small bowls. Stir pesto through one. Stir remaining mayonnaise and paprika through the second. Spoon into two separate piping bags with a large rosette tip attached. Pipe pesto yolk mixture into half the egg whites, and then paprika yolk mixture into the other half.

Step 4

Place rocket or salad leaves on a large serving platter. Arrange devilled eggs in a circular pattern on the platter.

Step 5

Cut capsicum into long thin strips, then slice into 1cm pieces. Place two pieces on each egg. Sprinkle chives over pesto eggs, and extra paprika over paprika eggs.