Jalapeno Popper Deviled Eggs

Jalapeno Popper Deviled Eggs 6 slices bacon, chopped 1 jalapeno, seeded and chopped 1 garlic clove, minced 10 hard boiled eggs 3 ounces cream cheese, softened 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon apple cider vinegar pinch of salt pinch of cayenne pepper 1 jalapeno thinly sliced Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside. Discard all but 1/2 tablespoon bacon grease. Add chopped jalapeno and minced garlic to bacon grease and cook for 1 to 2 minutes. Cut eggs in half and remove egg yolks. Place egg yolks in a medium bowl with cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt and cayenne. Use a fork to mash the egg yolks up well and mix them together with the other ingredients until smooth. Stir in jalapeno and garlic. Set aside about 1/4 of the bacon and mix the rest into the egg yolk mixture.. Evenly spoon the egg yolk mixture into the egg whites. Garnish eggs with remaining bacon and jalapeno slices.