In a large pot, arrange the eggs in one layer. Fill with cold water until it is about ½ above the top of the eggs.
Turn the heat to medium-high, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg).
Bring the pot to a boil, cover and shut off the heat. Let sit, undisturbed for 12 minutes.
Place the cooked eggs in an ice bath and let cool for about 5 minutes.
Under cool running water, gently peel the eggshell away from the egg. Set aside and repeat with remaining eggs.
Cut each egg in half lengthwise and gently remove and place each yolk in a medium-sized bowl.
Mash the yolks with a fork and then add bacon (reserve some for garnish), mayonnaise, mustard, apple cider vinegar, and salt.
Using a wire whisk blend the mixture together.
Spoon or pipe the yolk mixture into each egg white well.
Sprinkle with jalapeno and reserved bacon and serve or refrigerate.