Hard boil the eggs. If using the stove, place the eggs in a medium pot and cover by an inch with water. Bring to a boil. After water is boiling, turn off heat and cover. Let sit for 12 minutes. Remove and add to an ice bath before peeling.
If using the instant pot: add the eggs and 1 cup of water to the Instant Pot. Cook on manual high pressure for 5 minutes. Do a natural release for 5 minutes then a quick release. Place in an ice bath for 5 minutes before peeling.
Peel the eggs. Cut each egg in half. Scoop the yolks into a small bowl.
Add the greek yogurt and curry powder to the yolks. Mix until blended and creamy.
Add 1 tbsp of the curried yolk mix to each egg half. Top with finely chopped kimchi and a sprinkle of more curry powder.