Thai Red Curry Deviled Eggs

Place the eggs in a large pot with a lid, cover with cold water and place on the stove over high heat. Once it comes to a boil, remove the pot from heat, cover with the lid and set a timer for 18 minutes. When the time is up, drain off the hot water and run the eggs under cold water until they are cool enough to peel. Peel the eggs, slice each one in half lengthwise and scoop the yolks into a medium-sized bowl. Set the whites aside on a platter.

Into the same bowl with the yolks add the Greek yogurt, Thai red curry paste, vinegar and salt and mash with a fork until smooth. Transfer the mixture into a zip-lock bag, seal it and snip off the tip (or use a proper piping bag). Squeeze the mixture into each egg white so that it’s half. Top each egg with a cilantro leaf, black pepper and Sriracha, if using.