1. Place the eggs in a single layer in a large saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat.
2. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes. This method yields perfectly hard-boiled eggs without the green ring around the yolks.
3. Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking. Let them chill for at least 5 minutes. Peeling is easier when eggs are cold, trust me—Mama Lou always said so!
4. Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl, setting the whites aside on a platter.
5. To the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mash everything together with a fork until smooth and creamy.
6. Fold in the finely chopped jalapeños, shredded cheddar, and crumbled bacon. Taste and adjust seasoning if needed—this step is where you make it your own.
7. Spoon or pipe the yolk mixture back into the egg white halves. I love using a piping bag with a star tip for a pretty presentation, but a spoon works just fine too.
8. Sprinkle smoked paprika over the top for a pop of color and a hint of smoky flavor. If you have fresh chives or green onions on hand, scatter them over for a fresh bite.
9. Chill your deviled eggs in the refrigerator for at least 30 minutes before serving—this helps the flavors marry beautifully.

From my kitchen to yours, these steps have been perfected through countless family dinners and holiday celebrations. Ouma’s tip? Don’t rush the chilling time—patience makes flavor sing.