Here is a dozen (or 6 whole eggs) on a serving platter.
Close up of the stuffing.
After I made poached eggs in spicy cream sauce. I had a lot of sauce left over. It was so good I had no intention of not using it. In addition, it had become very thick. Since the original recipe used it with eggs I got the idea of making “indian style” deviled eggs. I boiled up 6 eggs and cut them in half. I removed the yolks and mashed them with a fork. Then I added the sauce to the egg yolks until I achieved a consistence in which was thick enough to hold its shape when I put the mixture in the cooked egg whites. I used a small scoop to make the yolk mixture into a ball that fit into the cooked egg white.