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.