Blend eggs and cream cheese in blender until smooth.

Melt butter or spray a non-stick pan. Bring to medium heat and pour out a teaspoon or tablespoon of crepe batter (depending on the size of the finished crepe you want). Cook until little bubbles appear on the upper surface. Flip crepe and let cook one more minute on the other side. Aim for the diameter of a hard-boiled egg for the finished crepe.

Allow crepes to cool completely. They may be frozen and thawed when ready to use as well.

Slice the hard boiled eggs horizontally about ¼ " thick. Carefully push yolk portion out into a small bowl. Reserve the egg white rounds.

Mix the egg yolks, mayonnaise, curry and cream cheese until it is a smooth paste. Season with salt and pepper to taste.

Place an egg white round on a crepe. Using a piping bag and tip, pipe a florette of the egg yolk mix to fill the whole in the center of the egg white and to cover the edges.

Repeat until you get the desired number of finished crepes. I got about 20 finished egg drops.

Top each egg drop with a caper and sprinkle lightly with paprika. Serve chilled or at room temperature.