STUFFED EGGS  Anyone can make deviled eggs, but a gourmet cook is not content with the dull mustard-cayenne variety. Stuffed eggs are best prepared in advance and allowed to chill gently for a minimum of two hours before serving. For a very special cocktail hour, provide two or even three different stuffings. All start with peeled, halved hardboiled eggs—place the yolks in a bowl and mash: 1. 6 mashed hardbiled egg yolks, 1 T curry, 1 T mayonnaise, 1 tsp prepared mustard, 4 T fush or chicken paste.  Garnish with frained capers. 2. 6 egg yolks mashed, 2 T whipped cream cheese, 1/4 tsp anchovy paste, 1 T mayonnaise. 3. 6 egg yolks mashed, 1 tsp chile sauce and 2 T flaked crabmeat, shrimp, or lobster meat...place in the empty egg whites, and mask with the following mixture: 2 T mayonnaise, combined with 1 tsp curry powder.  Garnish with an anchovy fillet. 4. 6 egg yolks mashed, 6 minced black olives, 2 T roquefort or Bleu cheese.  Mash thoroughly, and thin witha few drops of milk if necessary. 5. 6 egg yolks mashed, 2 T liver paste (or 2 mashed cooked chicken livers), 1 tsp curry powder, 1 T mayonnaise, salt and pepper.  Garnish with fresh parsley. 6. 6 egg yolks mashed, 3 T pate de foie gras, 1 tsp each of chervil, parsley and chives, salt and pepper.  Garnish with a black olive.