Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in water for 15 minutes. Remove eggs from water, cool under cold running water, and peel.

Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.

Remove seeds and stems from jalapeños; mince 1 pepper and slice remaining 2 peppers into 24 very thin strips; set aside.

Cut eggs in half lengthwise; place yolks in a bowl. Mash with a fork; stir in minced jalapeño, Cheddar cheese, mayonnaise, red onion, and mustard.

Place egg whites, cut side up, on a serving platter. Spoon yolk mixture into egg white halves; insert pepper strip into each yolk; sprinkle with crumbled bacon and paprika.