Cook the eggs in an egg cooker (6 at a time). When done, put in a bath of ice water for 10 minutes.

Peel the eggs, then halve lengthwise. Remove the yolks and place them in a bowl. Add the mayonnaise, Pickled Shallots, gherkins, mustard and vinegar, and use a fork to mash the ingredients together until smooth. Alternatively, use a food processor. Add the chives, parsley, bacon, scallion whites and some salt and pepper.

Fill the egg whites, then top each with scallion greens, pickled shallots (see below), some paprika and a sprinkle of bacon.

For the pickled Shallots place the vinegar, 1/4 cup water, the sugar, salt and coriander seeds in a small saucepan, and bring to a boil.

Place the shallots in a medium heatproof bowl and pour the hot liquid over the top. Cool to room temperature, and then cover and refrigerate for 1 hour.