Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs. Bring to a boil, then cover pot with a lid and turn off the heat. Let eggs sit in the hot water for 14 minutes.
2. Step
Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
3. Step
Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
4. Step
Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
5. Step
Transfer the filling to a piping bag and pipe into the halved egg whites.
6. Step
Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
