Prepare the eggs and bacon. For the eggs, fill a pot with cold water and place eggs inside. Bring just to a boil, cover, turn off heat and set timer for 13 minutes. Then shock in an ice bath.

Crumble bacon.

Add some olive oil to a skillet and cook jalapeño and garlic until fragrant and no longer raw.

Remove yolks from the eggs and place in mixing bowl.

Add yogurt, mustard, mayo, paprika, salt and pepper. Mix well.

Stir in all but a little bacon and the jalapeño-garlic mixture, reserving some bacon for garnish.

Pipe or scoop yolk mixture into egg white halves.

Garnish with bacon and a dusting of paprika.

Store chilled in the fridge.