Thai-spiced Deviled Eggs

Directions

1. Place the eggs in a saucepan and add cold water until they're covered by about an inch. Bring to a boil over high heat.
2. Once boiling, let them boil for 1 minute, then take the pan off the heat, cover it, and let it sit for 10 minutes.
3. Drain the hot water and refill the pan with cold water. Let the eggs sit for 5 minutes.
4. After 5 minutes, peel the eggs carefully under running water if needed.
5. Cut each egg in half lengthwise and gently pop out the yolks into a small bowl.
6. Add the remaining ingredients (coconut milk or mayonnaise, curry paste, ketchup, paprika, mustard, Sriracha, and salt) to the yolks. Mash everything together until the mixture is very smooth.
7. Spoon the yolk mixture back into the egg whites, or transfer it to a zip-top bag, snip off a corner, and pipe it in for a neater look.
8. Dip your finger in water and gently smooth the top of each filled egg white.
9. Use a toothpick to draw lines on the filling, creating pumpkin-like indentations.
10. Sprinkle a little paprika over the top if you like, to enhance the pumpkin appearance.
11. Slice the green part of the spring onion into tiny stem pieces and place one on each deviled egg to complete the pumpkin look.