How to make it
Fill a pot with water. Add the eggs into the water, making sure that the water covers the eggs by at least 1 inch. Heat over medium high heat and bring the water to a boil. Once the water boils, turn off the heat and cover the pot with a lid. Allow the eggs to sit for 10 minutes. Remove the eggs from the pot and place them into a bowl of ice water to cool for about 8 minutes. Peel the shells off of the eggs and slice each egg in half, lengthwise. Remove the yolks from the center of the eggs and add them into a bowl. Set the egg whites aside.
Heat a medium sized pan over medium heat. Add the bacon strips into the pan and fry on both sides until brown and crispy. Remove the bacon from the pan and place them onto a plate lined with paper towels to drain. When the bacon is cool enough to handle, chop the strips into tiny bits. Reserve 1 tablespoon of bacon and set it aside for topping.
Use a fork to smash the yolks. Add in the cream cheese, Lee Kum Kee Sriracha Mayo, apple cider vinegar, minced jalapeño, and bacon. Season with salt and pepper to taste. Mix until combined.
Transfer the mixture into a piping bag. Fill the center of the egg whites with the filling. Top with the reserved crumbled bacon and a jalapeño slice. Enjoy!