In a medium saucepan, combine 5 cups of water, ¼ cup of apple cider vinegar, and 1 teaspoon of kosher salt. Bring this mixture to a rolling boil over medium heat. Once boiling, gently add 6 large eggs, cover the pot, and set a timer for 11 minutes.

While your eggs are boiling, prepare an ice bath by filling a large bowl with ice and cold water.

Once the timer goes off, promptly transfer the eggs from the saucepan to the ice bath using a slotted spoon. Allow the eggs to cool in the ice bath for about 6 minutes.

Carefully peel the cooled eggs under a gentle stream of running water. Once peeled, slice each egg lengthwise and gently scoop out the yolks into a mixing bowl.

In the bowl with the yolks, use a fork to mash them until crumbly. Add 3 tablespoons of Kewpie mayonnaise, 1 tablespoon of red curry paste, 1 teaspoon of Dijon mustard, 2 tablespoons of crème fraîche, and a sprinkle of onion powder, garlic powder, lime juice, and fish sauce. Mix thoroughly until smooth and creamy.

Taste the mixture and adjust the seasoning with additional kosher salt as needed.

Transfer your yolk mixture to a ziplock bag. Snip off one corner of the bag, creating a small opening for piping. Carefully pipe the creamy filling into each egg white half.

Garnish with slices of Thai red chili and fresh cilantro leaves for a burst of color and flavor. Serve immediately.