Steam for 12 min, then transfer to an ice bath.
Once cooled, gently crack the shells all around and place them back in the ice bath for a few minutes. This allows the cold water to get underneath the shell and help lift it up for peeling.
Peel the eggs.
Slice each egg in half and remove the yolks. Set the halved egg whites aside.
In a mixing bowl, combine the egg yolks, mayo, curry powder, coconut powder, and MSG. Use an electric whisk for the smoothest texture.
Add a dollop of mayo as needed to adjust the thickness to a pipeable consistency. Salt to taste.
Transfer the filling to a piping bag.
Pipe the filling into each egg slice. Garnish with lime zest.
