In a medium saucepan, combine 5 cups of water with 2 tablespoons of apple cider vinegar and 1 teaspoon of kosher salt. Bring to a robust boil. Carefully lower large eggs into the pot, cover, and cook for exactly 11 minutes for perfectly hard-boiled eggs.

While the eggs are cooking, fill a large bowl with ice and cold water to create an ice bath.

After 11 minutes, promptly transfer the eggs from the boiling water into the prepared ice bath and allow them to sit for 6 minutes.

Gently peel the eggs under light running water. Slice each egg lengthwise in half and place yolks in a mixing bowl.

Mash the egg yolks until smooth. Add 3 tablespoons of Kewpie mayonnaise, 1 tablespoon of red curry paste, 2 tablespoons of creme fraiche, 1 teaspoon of Dijon mustard, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ½ teaspoon of ground cumin. Squeeze in the juice of half a lime and mix until creamy.

Taste the filling and adjust seasoning with 1-2 pinches of kosher salt if desired.

Using a ziplock bag, spoon the yolk mixture into one corner and snip off the tip. Pipe the filling into each egg white half.

Garnish each filled egg with a slice of Thai red chili and a sprinkle of freshly chopped cilantro.