Heat a skillet over medium-low heat and add the bacon. Cook, stirring often, until the fat is rendered and the bacon is crispy. Cover a plate with a paper towel. Remove the bacon with a slotted spoon and place it on the paper towel to drain excess grease.

To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 20 minutes or so, so you may need to dump the water and refill with cold water a few times. You can add some ice cubes too!

After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.

Add the egg yolks, mayo, yogurt, goat cheese, buffalo wing sauce, mustard, salt, pepper and garlic powder to the food processor. Blend until smooth and creamy and mousse-like. You can taste and add additional salt if needed.

Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Drizzle the eggs with more buffalo wing sauce (as much as you’d like!) and sprinkle with the fried bacon. Top with sliced green onions. Sprinkle with freshly cracked black pepper or smoked paprika.

These can be made a few hours ahead of time, but I would wait to add the bacon on top until right before serving.