2largejalapeno peppers, one sliced and one with the seeds removed, minced and divided (you can also leave the seeds if you want it to be extra spicy)
6slicesbacon, cooked, crumbled and divided
Instructions
Carefully slice the eggs in half the long way and place the yolks into medium mixing bowl.
Rinse and pat dry the egg whites and set aside.
Into the bowl off egg yolks add cream cheese, mayonnaise, vinegar, all of the minced jalapeno, and all of the bacon except for 1 Tablespoon. Mix well until fully combined.
Place the mixture into a sandwich size plastic zipper bag and snip off the end. Use that to "pipe" the mixture into the egg whites.
Sprinkle on remaining bacon and place a slice of the other jalapeno pepper into the top of each yolk. Refridgerate until you're ready to serve.
Notes
These will last 3-4 days in the refrigerator in an air-tight container. They can be made a day or two ahead.