Place the eggs in a pot of cold water and bring the water to a gentle boil. As soon as it boils, remove from the heat, cover, and let sit 10 minutes. Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.
Remove the shells and white membrane. This is more difficult with fresh eggs, so you may prefer to use older eggs. It also helps to peel the eggs under water - the shells slip off more easily without tearing the white.
Slice the eggs in half, pop out the yolks and place in a medium mixing bowl. Add the curry, mustard, cornichons, mayo, parsley, and Worcestershire to the yolks and mix well. Taste and adjust the flavor to your liking.
Place the contents of the bowl into a pastry bag and pipe it back into the whites.
Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.