Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice bath and chill for at least 10 minutes so they peel easily and stay tender.

Gently crack each egg all over, then peel under cool running water. Pat dry with paper towels. Slice each egg lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Carefully pop the yolks into a medium mixing bowl and arrange the egg whites on a serving platter.

While the eggs cook or cool, cook the bacon in a skillet over medium heat until very crisp. Drain on paper towels and crumble finely. Seed and mince 2 jalapeño peppers for the filling (leave some seeds in for more heat if desired). Thinly slice the remaining jalapeño into rings for garnish and set aside.

To the bowl with the egg yolks, add the softened cream cheese, mayonnaise, and Dijon mustard. Mash with a fork until mostly smooth, then switch to a spatula and stir until velvety and well combined.

Fold in the shredded cheddar cheese, minced jalapeños, garlic powder, onion powder, smoked paprika, and about half of the crumbled bacon. Add the lime juice (if using), a pinch of salt, and several grinds of black pepper. Taste and adjust seasoning—add more jalapeño for heat, more lime for brightness, or more salt if needed.

Cover the bowl and chill the filling for 15–20 minutes to firm up slightly and allow the flavors to meld. If you’re short on time, you can skip this step, but the mixture will be softer to pipe.

Spoon the filling into a piping bag fitted with a star tip, or into a zip-top bag with the corner snipped. Pipe or spoon the mixture generously into each egg white half, mounding it slightly above the surface.

Sprinkle the remaining crumbled bacon evenly over the filled eggs. Top each egg with a jalapeño ring or small piece of jalapeño for a visual cue that they are spicy. Dust lightly with additional smoked paprika and sprinkle with chopped chives or green onions, if using.

Chill the deviled eggs for at least 30 minutes before serving so the filling can firm up and the flavors develop. Serve cold as an appetizer, snack, or party finger food.