Fill the bottom of a pan with about 1-2 inches worth of water. (Just enough to steam the eggs) Bring the water to a boil.
Once the water is boiling, gently lower the eggs into the water or place in a steaming basket. Cover the pan with a lid.
Lower the temperature to a gentle simmer and cook the eggs for 11 minutes.
Remove the eggs from the water, test one. Shock the eggs in an ice bath. Let them cool completely before peeling.
Peel eggs, slice in half and remove yolks from the whites. Set aside.
In a small skillet, cook the bacon over medium heat until crispy and cooked through. Remove from the pan with a slotted spoon and set aside.
Add the jalapeno to the pan and cook for 1 minute. Add garlic and cook for one additional minute. Remove the jalapeno and garlic with a slotted spoon and set aside.
In a large bowl, use an electric mixer on medium low speed to mix together the yolks, jalapeno mixture, cream cheese, mayonnaise, mustard, hot sauce, cayenne and salt. Mix until fully incorporated.
Use a piping bag, or spoon to fill each egg white half with filling. Top with bacon crumbles and additional garnishes if desired. Serve warm or chilled.