Ready In: 25 mins
Prep: 10 mins
Cook: 15 mins
Yields: 16 Pieces
Peel eggs and halve them, lengthwise. Set aside.
In a skillet, fry bacon until crispy on both sides. Set aside to cool.
Add shallots to skillet and cool over low-medium heat until just tender. Do not burn.
Combine yogurt through salt in a food processor and add shallots.
Using a small spoon (a baby spoon works well), carefully pop out egg yolks and add to yogurt mixture.
Pulse ingredients until just mixed.
Spoon generously into egg white cups. Top with bacon crumbles.
Refrigerate until ready to serve.