Pour cold water into the eggs, bring them to the boil and cook for 6 minutes. Pour cold water over boiled eggs and cool them down.

Clean the eggs, cut them in half, remove the yolks and put them in a bowl. Rub the yolks with sour cream, mustard, pinch of salt and black pepper to a homogeneous mass. Fill the egg whites with yolk cream.

Mix the tomato mild salsa with the curry and pour into a shallow ceramic or glass baking dish. Place the stuffed halves of eggs in the tomato mild salsa and bake for 15 minutes at 180 °C.