Place the eggs in a large pot in a single layer. Cover with 2 inches of cold water. Place on a burner over high heat and bring to a rolling boil. Remove from heat, cover, and allow eggs to cook for 10-12 minutes. I usually sacrifice one egg at the 10 minute mark to check for doneness. Remove an egg with a slotted spoon, crack, peel, and slice open to make sure the egg is cooked through.

Remove the eggs from the pot and submerge in cold water. Peel the eggs (I find it's easiest to do this by cracking all over and running under water while peeling).

Slice the eggs in half and remove the yolks into a bowl. Add the mayonnaise and cream cheese to the bowl and mash until most of the lumps are the removed. Stir in vinegar and brown sugar. Season with salt and pepper to taste.

Seed and dice one of the jalapenos and add it to the egg filling. Finely chop one of the green onions and stir it into the filling as well.

Use a small cookie scoop or spoon to divide the filling evenly among the eggs. Slice the remaining two jalapenos. Seed if desired. Place a jalapeno in each egg half, then top with crumbled bacon and remaining sliced green onion. Keep refrigerated until ready to serve.