1. Bring a medium pot of salted water to a rapid boil. Use a spoon to lower the eggs into the water.  Boil for six minutes.  Remove the eggs from the water and place them into a bowl of iced water.  
2. When cool, peel the eggs, being very gentle to keep the whites intact.  (5 Easy Ways to Peel Hard-Boiled Eggs)
3. Cut the eggs in half from top to bottom and remove the yolks to a bowl.  
4. Place the tomato sauce, Worcestershire sauce, mayonnaise, curry powder, salt, pepper and paprika into the bowl with the cooked yolks and mash with a fork to combine until smooth.  Spoon into a piping bag fitted with a 1cm star-shaped nozzle.  (If you don’t have a piping bag you can use 2 spoons to transfer the mixture.)
5. Arrange the egg whites on a serving platter and pipe or spoon the yolk mixture back into the cavity.  Sprinkle each egg with a little pinch of paprika.

Smoked Salmon Filling Variation

1. Replace the flavourings for the filling with two tablespoons of mayonnaise, one tablespoon of wholegrain mustard and one tablespoon of gherkin relish.  
2. Proceed as for the rest of the recipe and top with a little floret of smoked salmon, a sprig of dill and some cornichons or capers.