Thai Red Curry Deviled Eggs

Place a steaming rack in the Instant Pot, then carefully place the eggs on the rack.

Fill the Instant Pot with 1 cup of water.

Pressure-cook on High for 5 minutes.

Leave the eggs in the Instant Pot for another 5 minutes, then press the quick-release button. While waiting, prepare an ice bath for the eggs in a large bowl - fill the bowl with cold tap water and add about 2 cups of ice.

When the pin drops, open the lid and remove the eggs from the Instant Pot using a pair of silicone tongs and transfer them to the ice bath.

Allow the eggs to sit in the ice bath for 5 minutes before peeling.

Bring a pot of water to boil over high heat, then add 1 tablespoon of baking soda to the water.

As soon as the water reaches a rolling boil, gently lower the eggs using a large spoon or a soup/spider skimmer.

Immediately reduce the heat to medium-low to bring the water down to a simmer. While the eggs are cooking, prepare an ice bath for the eggs in a large bowl.

Allow the eggs to cook for 12 minutes, then 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, coconut oil, Thai Red Curry Paste, lime juice, and salt and pepper.

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 one tablespoon of red curry egg yolk mixture.

Garnish with a light sprinkle of paprika, a cilantro leaf and a slice of fresh red chili. Enjoy!