In medium saucepan, bring 2 inches water to boil. In large bowl, fill with ice and water for ice bath. Add steamer basket to pan and place eggs in basket in single layer. Steam for 15 minutes and then immediately transfer eggs to ice bath. Let rest in ice bath for 30 minutes.

Gently break shells in few places; then start peeling from bottom end where there is an air pocket.

With sharp knife, slice shelled eggs in half lengthwise, wiping blade between eggs. In bowl, place egg yolks, yogurt, mustard, vinegar, curry powder, cayenne powder, and salt and mash together. In slow drizzle, add oil, stirring constantly until smooth.

Using small spoon, fill egg white cavities with yolk mixture. Arrange on serving platter and scatter sesame seeds and cilantro overtop.