Makes 6-8 servings.
• 12 large eggs
• 2 thick-cut sliced smoked bacon (about 3 ounces total), finely chopped
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper
• 2 tablespoons finely chopped pickled jalapeños
• 24 slices pickled jalapeños, for garnish
• 1/2 teaspoon sweet paprika, for garnish
Fill a large saucepan two-thirds full with water and bring to a boil over medium-high heat. Using a slotted spoon, carefully add the eggs to the boiling water. Adjust the heat if necessary, and gently boil for 13 minutes. Meanwhile, fill a large bowl with ice and cold water. When the eggs are done, use the slotted spoon to immediately transfer them to the ice water. Let cool completely, about 15 minutes.
While the eggs cool, in a skillet over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
Peel and halve each egg lengthwise. Scoop the yolks into a medium bowl and arrange the egg white halves on a serving platter.
Add the mayonnaise, vinegar, and a few grinds of pepper to the yolks. Stir and mash the mixture with a fork until smooth and well combined. Stir in the chopped jalapeños. Scrape the mixture into a pastry bag fitted with a large plain tip and pipe evenly into the egg white halves. (Alternatively, use a spoon to fill each white).
Top the deviled eggs with a jalapeño slice, sprinkle with the bacon and paprika, and serve at once.