Jalapeno Popper Deviled Eggs

To make the hardboiled eggs:
Place eggs in a large pot in a single layer. Add enough cold water to cover eggs by 2 inches. Place on a burner over high heat and bring to a rolling boil. Remove from heat, cover, and allow eggs to cook for 10–12 minutes. I usually sacrifice one egg at the 10-minute mark to check for doneness. Remove an egg with a slotted spoon, crack, peel, and slice open to make sure egg is cooked through.

Remove eggs from pot and immediately submerge in cold water. Peel eggs. I find it’s easiest to do this by cracking the entire surface of egg gently on a counter and running under water while peeling.

For the deviled eggs:
Slice eggs in half and remove yolks into a bowl. Add mayonnaise and cream cheese to bowl and mash until most lumps are removed. Stir in vinegar and brown sugar. Season with salt and pepper to taste.

Seed and dice 1 jalapeno and add to egg filling. Finely chop 1 green onion and stir into filling as well.

Use a small cookie scoop or spoon to divide filling evenly among eggs. Slice remaining jalapenos. Seed if desired. Place a jalapeno on each egg half, then top with crumbled bacon and remaining sliced green onion. Keep refrigerated until ready to serve.