Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Add mayo, mustard and creamy horseradish. Add a few shakes of salt & pepper. Stir till perfectly blended. Once perfectly creamy, split filling into 2 bowls.
Add teaspoon of curry powder and mix. Depending on the strength of your curry’s flavor, you might have to add a little more to get a real good punch of curry flavor. You may also have to add a little more mayo if your curry makes your filling a little dry.
Spoon your filling into a pastry piping bag and fill your pretty eggs.
Garnish with mustard caviar and shamrocks.