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Put eggs in a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes.
Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes.
Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl.
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes.
Transfer to a paper towel-lined plate and crumble into large pieces when cool enough to handle.
To the cooked yolks, add yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot, and mash with a fork until well combined.
Pile some of the yolk mixture into the middle of each egg white, top with a tomato half, a piece of bacon and a pinch of lettuce, and serve. (Make and fill eggs ahead, if you like, but wait to garnish with bacon, tomatoes and lettuce until just before serving.)