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.
Transfer the eggs to a bowl of ice water to cool. Peel the eggs.
Slice eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a mixing bowl and set aside the halved egg whites.
Mash the yolks with a fork until crumbly. Stir in the mayonnaise, vinegar, salt, and French’s Yellow Mustard until the filling is smooth.
Transfer the filling to a piping bag and pipe into the halved egg whites.
Top the deviled eggs with the scallions, bacon, and cheddar cheese, dividing evenly. Top with freshly ground pepper and serve.
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