Place eggs in a saucepan full of cold water and bring to the boil (this is important to stop them from cracking as they cook).

Once boiling, lower to a simmer and cook for 6 minutes. Pour out the boiling water and cover in cold water to stop them cooking any further (also stops the yolks from discolouring).

Once cold, cut the eggs into 12 halves.

Scoop out the yolks into a small bowl and mix with mayonnaise and curry powder.

Season with sea salt and pepper and add the parsley; stir to combine.

Place a spoon of the yolk mixture back into the egg white.

Arrange the halves onto a plate to serve.