Carefully lay eggs in a wide pan and cover with cold water. Cover and bring to a boil. Remove from heat and leave covered for 17 minutes. Drain, then add ice and water, drain and replace with more ice cold water. Allow to chill at least 30 minutes or refrigerate to make devilled eggs later.
Peel eggs and rinse to ensure no bits of shell are left behind. Slice eggs in half lengthwise. Carefully remove yolks and place in a bowl. Place a paper towel on a plate and lay cut eggs on top.
Crush yolks with a fork until grainy. Add mustard, curry powder and mayonnaise. Stir/beat until smooth. Taste and season with a pinch of salt if desired.
Spoon filling into eggs generously.
Top with any combination of garnishes if desired.
A combination of sweet and regular mayonnaise is preferable but using all of either will work. If using all regular mayonnaise, adding a spoonful of sweet pickle juice will help sweeten the filling.