Gently place eggs in a large pot. Cover with cold water. Bring to a boil, reduce heat to simmer. Simmer for exactly 10 minutes. Turn the burner off and let the eggs sit in the hot water for 45 minutes.

Place just a few ice cubes in the water to cool it slightly. Start peeling the eggs, which should still be slightly warm.

Once the eggs are peeled, cut each one in half lengthwise. Place the egg yolks in a bowl, and the egg whites on a separate plate or deviled egg tray.

Add the mayo and mustard along with some kosher salt and pepper in the bowl with the egg yolks. Beat with a hand mixer for 1 minute. Taste for seasoning and add more kosher salt, pepper, mayo or mustard to your taste.

Add the minced jalapeno and bacon (reserve a small amount of each to sprinkle on top if desired) into the bowl and mix with a spoon.

Place a spoonful of the mixture into each egg white. Sprinkle with remaining jalapeno and bacon if desired. Refrigerate at least an hour before serving.