Peel and slice the eggs in half lengthwise, remove the egg yolks into a medium bowl, place the egg whites on a platter. Mash the egg yolks and set aside.
Heat a small saucepan to a medium high heat, add oil. Once the oil is heated, add the mustard seeds and cumin seeds. Allow the seeds to start popping.
Add the asafoetida, curry leaves and onions. Stir and let cook for about 1 minute.
Add the garam masala and turmeric, cook for another 30 seconds. Add the grated ginger, cook for 10 seconds and remove from heat. Immediately pour the tadka (seasoned oil or vaghar) over the mashed egg yolks and mix together. Stir in the mayonnaise until creamy.
Scoop the egg yolk mixture back into the egg whites. Garnish with toasted cumin seeds and a sprinkle of smoked paprika.