Place eggs in the bottom of a large pot or dutch oven. Cover with water and place over medium-high heat on the stove. Bring water to a boil, and cook for 12 minutes. (You can reduce the heat so that there is a steady boil, but it won't boil over.) Turn heat off and let sit for about 5-10 more minutes.

Meanwhile, cook your bacon. I like to cut mine into smaller pieces and cook them that way. It cooks quicker that way, and less crumbling to do after the fact. Cook over medium heat in a large skillet until nice and browned and crisp. Remove to a paper towel lined plate and allow to cool. Once cool, you can roughly chop with a knife to get the pieces a little smaller, they will break apart easily.

Place a large bowl in the sink and fill with ice and water. Gently move the eggs, one at a time, from the pot to the ice water. I use a slotted spoon to do this. Allow the eggs to sit for about 10 more minutes. To peel the eggs, I first gently "crack" them on the counter, then run them under cold water as I peel them.

Once all are peeled and rinsed, slice each one in half, lengthwise.

Now to make your filling. In a medium size bowl, add the egg yolks. You can gently squeeze the sides and the yolk should fall out, or you can use a spoon to remove it.

Now stir in the jalapenos and bacon. I reserved a bit of each of these to top the eggs with, but you can mix it all in if you'd like.

Place your egg halves on a serving platter, and use a spoon to fill each hole with the mixture. Top with any reserved bacon and jalapenos, if any. And serve or refrigerate until ready to serve.