1 tablespoon curry powder
1 1/2 cups whole egg mayonnaise
1 1/2 ounce jar red caviar
1 1/2 ounce jar black caviar
1. Put the eggs in a saucepan, cover with cold water and slowly bring to the boil. Gently stir the eggs while boiling to centre the yolk. Cook for 7 minutes, rinse under cold water and peel.
2. Cut the eggs in halves lengthways, remove the yolks and push the yolks through a fine sieve into a bowl.
3. Blend in the curry powder and mayonnaise, stirring until the mixture is smooth.
4. Put the filling in a piping bag fitted with a 1/2 inch star nozzle. Pipe the mixture into the egg cavities. Garnish with red and black caviar just before serving.
The eggs can be prepared hours ahead, covered and refrigerated. Decorate with caviar close to serving.