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, run the eggs under cold water until they are cool enough to peel. Peel the eggs, slice each one in half and scoop the yolks into a medium-sized bowl.

To the same bowl add the Greek yogurt, Thai red curry paste, vinegar and salt and mash with a fork until smooth. Transfer the mixture to a ziploc bag, seal and snip off the tip (or use a proper piping bag). Squeeze the mixture into each egg white half. Top each egg with a cilantro leaf, black pepper and sriracha, if using.