Deviled Potato And Egg Salad

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4 large eggs

1 1/2 pounds small Yukon gold potatoes, halved and quartered


1 cup chicken stock

1 small onion, peeled

1 small red chile seeded and finely chopped

2 ribs celery, chopped

1 teaspoon paprika, 1/3 palmful

A small handful flat-leaf parsley, finely chopped

Freshly ground black pepper

3 tablespoons cider vinegar

2 rounded tablespoons yellow mustard

1 tablespoon Worcestershire

2 teaspoons hot sauce

1/3 cup extra-virgin olive oil

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