6 eggs, large
2 Tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp cayenne pepper
2 tsp curry powder
salt, to taste
paprika, for garnish
2 Tbsp crispy onions, for garnish
Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water – add ice if possible and let sit for 10 minutes.
Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
Sprinkle with paprika and the onion pieces and serve chilled.