Cook bacon in a nonstick skillet until crispy. Remove with a slotted spoon and set aside.
Discard all but 1/2 tablespoon bacon grease. Add chopped jalapeno and minced garlic to bacon grease and cook for 1 to 2 minutes.
Cut eggs in half and remove egg yolks. Place egg yolks in a medium bowl with cream cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt and cayenne. Use a fork to mash the egg yolks up well and mix them together with the other ingredients until smooth.
Stir in jalapeno and garlic.
Set aside about 1/4 of the bacon and mix the rest into the egg yolk mixture..
Evenly spoon the egg yolk mixture into the egg whites.
Garnish eggs with remaining bacon and jalapeno slices.