1-First, hard boil 10 large eggs by placing them in a pot, covering with water, bringing to a boil, then simmering for 10 minutes. Cool immediately in ice water for easy peeling, setting the stage for your creamy spicy jalapeno deviled eggs. Once peeled, slice the eggs in half lengthwise and carefully remove the yolks into a mixing bowl.

2-Next, in a skillet, cook the 6 slices of chopped bacon until crispy, then set aside and reserve 1/2 tablespoon of the grease. Add the seeded and chopped jalapeno and minced garlic to the grease, cooking for 1 to 2 minutes until softened this step infuses that jalapeno poppers flavor into the mix.

3-Then, to the bowl with the yolks, add 3 ounces of softened cream cheese, 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1/4 teaspoon of apple cider vinegar, a pinch of salt, and a pinch of cayenne pepper. Mash and mix until smooth, then stir in the cooked jalapeno and garlic mixture along with three-quarters of the crispy bacon.

4-Finally, spoon or pipe the yolk mixture into the egg white halves and garnish with the reserved bacon and thinly sliced jalapeno. Chill for at least 30 minutes to let the flavors meld, resulting in deviled eggs that are both creamy and spicy.