Boil eggs on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Peel shells under cold water. Slice eggs lengthwise into half.
Remove yolks in a bowl, place whites on a serving platter. Mash the yolk into a fine crumble using a fork. Add butter to make it nice and fluffy. Once it is nice and fluffy, add in sour cream, Kari Ayam paste, salt, chopped green onion and cilantro. Mix well.
Transfer yolk mixture into a piping bag with star tip or spoon yolk mixture into egg white. Sprinkle paprika powder and garnish with green onion and cilantro.