1Note: I used small fresh grape tomatoes in place of the sun-dried tomatoes. They were thinly sliced and one slice arranged on top of each egg half.
2Slice the eggs in half and scoop the yolks into a bowl. Set the egg whites aside.
3Combine the egg filling in a prep bowl. Taste and, if you wish, add more yogurt *1 tablespoon at a time* until you reach the desired consistency.
4In a small saucepan, heat olive oil over medium heat. Test the oil with a slice of shallot – when it instantly sizzles, it's ready. Add the shallot slices to the pan and cook until they turn golden brown. Using a slotted spoon, remove them from the pan and place on a paper towel. While they're still hot, sprinkle lightly with coarse salt.
5Using a small spoon, fill each egg white with a generous amount of filling.
If serving immediately, top each one with a frizzled shallot and fresh herb ribbons. Or cover with plastic wrap and refrigerate, and top with shallots and fresh herbs just before serving. Best eaten within a few hours.