Chill the bowl of a stand mixer in the refrigerator. Fill a bowl with ice water. Bring 2 quarts water to a simmer in a medium saucepan and then carefully lower 8 of the eggs into the water. Cook the eggs for exactly 7 minutes, keeping the water at a low simmer, and then transfer to the ice water with a slotted spoon to stop the cooking. When completely cooled, carefully peel the eggs and keep chilled in a dry bowl.
Combine the pork, onions, sage, salt, black pepper, white pepper, nutmeg and cayenne in the chilled bowl of the stand mixer, fitted with a paddle attachment. Mix at medium speed for 1 minute, and then pour in the stock and raise the speed to medium high and mix 1 minute longer. The mixture should be well emulsified and a bit sticky. If you don't have a stand mixer, you can mix the sausage by hand with a wooden spoon - just beat vigorously for 4 minutes!
Flatten 1/4 cup of the sausage into a thin patty. Place a boiled egg into the middle and wrap the sausage around it, encasing it completely. Use wet hands if the sausage is too difficult to handle. Place the wrapped eggs in the refrigerator while you work on the remaining eggs.
Heat 2 inches of vegetable oil to 350 degrees F in a Dutch oven or heavy-bottomed pot. Set up a breading station with one casserole dish filled with the flour, one containing the remaining 2 eggs whisked with a little water, and one filled with the breadcrumbs. Dip each egg first into the flour, then into the egg mixture, and finally into the breadcrumbs.
Fry the eggs in batches (no more than 4 at a time) until dark brown, 4 to 6 minutes. Transfer to a paper towel-lined plate to drain, and then let cool 5 minutes.
Meanwhile, pour the mayonnaise into a small bowl. Heat 2 tablespoons of oil in a small skillet over medium heat, and then add the curry powder and stir continuously to form a paste, about 30 seconds. Whisk the curry paste into the mayonnaise and serve with the eggs.
The eggs can be done ahead of time. Bread the eggs and then refrigerate until ready to fry and serve.