Place the eggs in a medium pot and cover them with water. Bring the water to a boil and set the timer for 10 minutes. When the timer beeps, drain the eggs and transfer them to a bowl of ice water. One by one, peel the eggs. Rinse away clinging shell and compost.
Use a pairing knife to slice around the middle of an egg, splitting it in half. Use a spoon to pop out the yolk into a medium bowl. Place the hollowed, hard egg whites on a serving platter.
Add the kimchi, yogurt, sesame oil, Sriracha, and sea salt to the yolks, and whip with a fork until creamy and thoroughly mixed together.
Spoon the yolk back into the hollows of the whites.
Scatter toasted sesame seeds over top and garnish with smoked paprika and basil.
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