Place 12 eggs straight from the fridge in a pan and cover with water by about 1 inch. Put on the stove top over medium high heat. Once the water comes to a full rolling boil allow to boil for 1 minute. Then remove from the heat and let the eggs sit in the hot water for 12 minutes, covered.
In the meantime, prepare an ice bath for the eggs. When the 12 minutes is up, carefully transfer the eggs to the ice bath with a slotted spoon. After 30 minutes you can begin to peel the eggs.
While waiting for the eggs to cool, dice the bacon and jalapeños into a very fine dice.
Remove the shell from the egg. Slice the eggs in half, reserving the yolks in a medium sized bowl.
Add the mayonnaise, mustard, salt, smoked paprika and Worcestershire Sauce to the egg yolks and beat on medium speed with a hand mixer until light, smooth, and creamy.
Stir in the diced bacon and jalapeños until well combined.
Spoon the filing or use a piping bag to fill the egg whites with the yolk mixture.
If desired, top with black pepper or smoked paprika.
This recipe also makes a great egg salad for sandwiches. Just chop the eggs and stir them into the yolk mixture instead of filling the egg yolks.