Begin by placing the 12 large eggs into a pot and covering them with cold water. Turn the heat to high and bring the water to a rolling boil. Once boiling, cover the pot, remove it from the heat, and let it sit for 15 minutes. Afterward, carefully transfer the eggs to an ice bath to cool.

While the eggs are cooling, heat a skillet over medium-high heat. Add 4 slices of bacon to the skillet, cooking them for about 10 minutes or until they are crispy and browned. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces to add a delightful crunch to your deviled eggs.

Now, let’s prepare the jalapeños for the filling and garnish. Mince one jalapeño finely, ensuring it’s small enough to mix well without overpowering the other flavors. Set this aside for the filling. For garnishing, slice the remaining two jalapeños into thin rings.

Once the eggs are cool, peel them carefully and slice them in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl. Mash the yolks with a fork, then add the minced jalapeño, ½ cup of shredded Cheddar cheese, ⅓ cup of mayonnaise, 1 tablespoon of mustard, 2 tablespoons of finely chopped red onion, and season generously with salt and pepper. Mix until creamy and well combined.

Next, take the filling you prepared earlier and spoon or pipe it into the halved egg whites, filling each half generously. Sprinkle the crumbled bacon on top. Finish by garnishing with a slice of jalapeño and a light dusting of paprika.

To enhance the flavors and set the filling, place your assembled Jalapeño-Cheddar Christmas Deviled Eggs in the refrigerator. Chill for at least 1 hour before serving.