Mix MSA's curry powder, lime juice, salt, pepper, and cayenne in a medium size bowl then add the shrimp. Marinate for 20-30 minutes.
Meanwhile boil the eggs. Fill a saucepan with enough water to cover the eggs by 1 inch. Boil the eggs for 6-8 minutes. Fill a large bowl with ice water. With a slotted spoon, carefully remove the eggs from the hot water and submerge them immediately into the ice water. Let cool completely, then peel under cool running water.
Cook the bacon in medium skillet. Remove. Turn the heat to medium and add the shrimp. Cook 2-3 minutes each side. Set aside.
In a medium bowl, stir together the Greek yogurt, Dijon mustard, lime juice,MSA's curry, cayenne, and 1/4 teaspoon salt. Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture. Be sure to mash them or press through a sieve for extra creamy texture. Set the egg whites aside. Taste and season accordingly.
Scoop or pipe the curry mixture into the hollow egg whites Add the mango pickle in the middle if using. Top with shrimp and bacon. Refrigerate until ready to serve. Just before serving, sprinkle with paprika, chives, and cilantro.