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Place eggs in a large saucepan and cover with cool water. Bring to a boil, then remove from heat and cover with a lid. Allow eggs to sit in pan for 12 minutes, then transfer eggs to an ice bath using a slotted spoon. Once eggs are cool, peel eggs and slice in half lengthwise.
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Place egg yolks in a bowl. Add mayonnaise, cream cheese, mustard, white vinegar and salt. Finely dice one of the jalapenos, then add to the bowl. Stir until smooth, then place in a piping bag fitted with a small piping tip.
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Pipe filling into the whites of each egg. Slice the remaining jalapeno into thin rounds and place on each egg. Sprinkle each egg with bacon and green onions.
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Serve and refrigerate leftovers up to 3 days.
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