Thai Red Curry Deviled Eggs

Directions

1. 1
   Place the eggs in a large pot with a lid, cover with cold water and place on the stove over high heat.
2. 2
   Once it comes to a boil, remove the pot from heat, cover with the lid and set a timer for 18 minutes.
3. 3
   When the time is up, drain off the hot water and run the eggs under cold water until they are cool enough to peel.
4. 4
   Peel the eggs, slice each one in half lengthwise and scoop the yolks into a medium-sized bowl.
5. 5
   Set the whites aside on a platter.
6. 6
   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.
7. 7
   Transfer the mixture into a zip-lock bag, seal it and snip off the tip (or use a proper piping bag).
8. 8
   Squeeze the mixture into each egg white so that its half.
9. 9
   Top each egg with a cilantro leaf, black pepper and Sriracha, if using.