Fill a medium large sauce pan with ice cold water

Gently add 6 fresh raw eggs to the pan

Place pan on cold stove burner, turn heat to high and set timer for 20 minutes, bring water to a rolling boil then reduce heat to medium high and continue to boil eggs for remainder of the set timer

Immediately remove eggs from heat and run eggs under ice cold water for 1 minute, begin cracking one egg at a time allowing the cold water to run on the egg while peeling, the shell should peel away from the eggs flesh without any sticking or tearing

Cut eggs into halves, gently remove yolk

Place cooked yolks in a fine strainer or sieve and press yolks through with a wooden spoon, scrape egg yolk off of sieve if any remains stuck to the bottom

Add wet ingredients to the strained egg yolks and blend well, add curry powder, dry mustard and season with salt and pepper to taste, mix well.

Place the filling into a pastry bag fitted with a large piping tip, pipe egg halves with filling, garnish with fresh chive, pimentos and a dash of red chili powder. Serve