Bring a pot of water to boil over high heat, then add
Baking Soda (1 Tbsp)
to the water.
As soon as the water reaches a rolling boil, gently lower the
Large Eggs (6)
using a large spoon or a soup/spider skimmer. Immediately reduce the heat to medium-low to bring the water down to a simmer for about 12 minutes.
While the eggs are cooking, prepare an ice bath for the eggs in a large bowl.
Once cooked, use a large spoon or soup/spider skimmer to transfer the eggs to the ice bath. Let the eggs sit in the ice bath for about 5 minutes before peeling.
Peel all of the eggs. Slice each egg in half (lengthwise), then remove the yolks from the egg whites using a small teaspoon.
Place the egg yolks in a medium-sized mixing bowl. Add the
Mayonnaise (2 Tbsp)
Coconut Oil (1 Tbsp)
Thai Red Curry Paste (1 Tbsp)
, 2 tsp of
Salt (to taste)
Ground Black Pepper (to taste)
Use a large spoon to mash the yolks and stir the egg yolk mixture until all of the ingredients are thoroughly combined.
Scoop the red curry egg yolk mixture into a piping bag fitted with a large nozzle. Fill each egg white half with approximately 1 Tbsp of red curry egg yolk mixture.
Garnish with a light sprinkle of
Paprika (to taste)
Fresh Cilantro Leaves (to taste)
, and a slice of
Red Chili Peppers (to taste)