Place eggs in a saucepan and cover with water. Bring to a boil over high heat.
Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
Transfer eggs to a bowl of ice water to cool.
Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.
Mash the egg yolks with mayonnaise and Dijon mustard until smooth.
Stir in crumbled bacon, chopped green onions, and chopped pickled jalapeños. Season with salt and pepper to taste.
Spoon or pipe the yolk mixture into the egg white halves.
Sprinkle deviled eggs with paprika and garnish with fresh parsley.
Chill in the refrigerator for at least 1 hour before serving.
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