Cut each egg in half lengthwise. Carefully remove the yolks. Discard half of the yolks and place the other half in a food processor. Add 1 Tbsp water, chickpeas, Greek yogurt, dijon and half of dill. Pulse until smooth.
Carefully slice a sliver from the bottom of each white so it sits flat. Arrange on a plate.
Spoon or pipe egg yolk mixture into each egg white. Sprinkle with paprika then top with crumbled bacon and remaining dill.
Serving Size 2 egg halves
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.