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Cook the bacon slices, using any method you prefer. I like to bake mine at 350°F for about 20-30 minutes, or until nice and crispy.
Once bacon is crispy and cooled, either chop it or add it to a food processor to break it up into crumbles (similar to bacon bits). Set aside a little bit of the bacon crumbles to use as a garnish.
Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl. We find the end of a small spoon works well for removing the yolks.
Puree, grate, or mash the yolks. Add mayonnaise, sour cream, mustard, ranch seasoning, paprika, salt, pepper, jalapeños, and the cooked bacon crumbles from earlier. Stir well to combine. Mixture should be creamy, but not runny.
Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
Before serving, dust with paprika, sprinkle with the reserved bacon crumbles and top with a slice of jalapeño pepper.