Creamy Jalapeno Deviled Eggs

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.

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.

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.

Serve and refrigerate leftovers up to 3 days.