Boil the eggs for 20 minutes, then remove the shells carefully.

Cut each egg in half lengthwise without breaking the whites, and remove the yolks.

Place the yolks in a mortar and pound them until smooth.

Add the cayenne pepper, salt, and curry powder to the pounded yolks, and mix well to form a paste.

Stuff the egg whites with the spicy yolk paste, filling each cavity evenly.

Gently press the halves together to reform the eggs to their original shape.

Cut off a small portion of each broad end to enable them to stand upright.

Arrange the deviled eggs on a serving dish in a bed of fresh cress or parsley.

Serve the Spicy Deviled Eggs chilled or at room temperature as an appetizer.