For the aioli, mix egg yolks, mustard and lemon juice in a metal bowl. Stir in the oil first drop by drop, then in a thin stream until a thick, creamy mixture is formed. Stir in yoghurt.
Peel the garlic, press it through a garlic press into the mayonnaise and mix.
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Cut 1 avocado in half, remove the seeds, remove the flesh from the skin and mash with a fork.
Stir the chilli, except for a little to garnish, and avocado into the aioli. Season to taste with salt.
For the guacamole, wash the tomatoes, grate them dry and quarter them. Peel the shallot and cut into fine cubes. Cut 1 avocado in half, remove seeds and peel the flesh. Mash the avocado flesh with a fork.
Wash coriander, shake dry, pluck leaves and chop finely.
Mix the coriander and tomatoes with the avocado pulp, except for a little bit for garnishing. Season guacamole with lime juice, salt and pepper. Arrange dips in small bowls. Sprinkle aioli with chilli, garnish guacamole with coriander and tomatoes.
Roasted baguette bread and tortilla chips taste great with it.