Place large eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10-12 minutes.

After the eggs are done cooking, drain the hot water and transfer them to a bowl of ice water. Let them cool for at least 5 minutes until completely chilled.

Carefully slice the eggs in half lengthwise, ensuring a clean cut. Gently remove the yolks and place them in a medium bowl, keeping the whites intact.

To the bowl with the yolks, add softened cream cheese, mayonnaise, diced jalapeños, cheddar cheese, and crispy bacon bits. Blend until smooth.

Transfer the creamy filling into a piping bag, or use a resealable plastic bag with a corner snipped off.

Once filled, sprinkle the deviled eggs with smoked paprika, add more bacon bits on top and place a slice of jalapeño on each egg.

Enjoy your Jalapeño Popper Deviled Eggs right away or store leftovers in an airtight container in the fridge for up to 2 days.