In a large pot, place the eggs and fill with water so that eggs are well covered. Cover the pot, heat on high and bring to a boil. Boil eggs for 12 to 15 minutes.

Once eggs are finished, transfer them immediately to an ice water bath. This makes it easier to peel the eggs when they are cool. Leave them in the ice bath until completely chilled, about 20 to 30 minutes.

When eggs have cooled, peel them and cut them in half lengthwise. Scoop the egg yolks into a small mixing bowl and leave the egg whites on a serving plate.

Add Greek yogurt, curry powder, salt and red pepper flakes and stir until the yolks are creamy. Scoop heaping spoonfuls of the yolk mixture back into the egg whites. Garnish with paprika, turmeric and more red pepper flakes.