First, hard-boil the eggs. Place eggs in a pot of cold water. Bring to a boil. Once the pot has boiled, cover with a lid and remove from heat. Let sit for 12-14 minutes. Remove and add to a bowl of ice water. Allow to cool completely, then peel.
Place bacon slices on a foil or parchment lined baking dish. Mix together the brown sugar and cayenne pepper. Sprinkle the brown sugar mixture onto the bacon and rub on both sides.
Place the bacon sheet tray into a cold oven and preheat to 400 degrees. Bake for 20-25 minutes, flipping halfway through. Keep an eye on the bacon so the sugar doesn't burn too quickly. Once it's crispy, remove from the oven and let cool.
Once the eggs are ready, cut in half lengthwise and put all egg yolks into a bowl. Arrange egg whites on a platter.
To the egg yolks, add in the mayo, two mustards and mix until a smooth texture is made. This can be done by hand or with a mixer. Then add in the minced jalapeños and salt and pepper to taste.
Transfer the mixture into a ziplock bag. Snip the corner and use it to pipe the mixture into the egg white halves.
Cut the cooled bacon into 1 inch pieces and top each egg.
Chill and serve!