Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs 12 large hard boiled eggs, pealed and sliced in half 1 cup mayonnaise 1 1/2 teaspoons rice vinegar 3/4 teaspoons ground mustard 1 Tablespoon powdered sugar 2 Jalapenos, seeded and diced very tiny. (if you like kick, keep the seeds. I prefer flavor over heat) 6 slices of bacon cooked crispy & crumbled (pre-cooked bacon works great), 1/4 teaspoon paprika Slice eggs in half lengthwise and pop out the yellow yolk. Place yellow yolk into a small mixing bowl and using a fork or pastry blender and mash. Add mayo, vinegar, mustard & powdered sugar and blend well using a hand mixer. Our goal is for SMOOTH filling. Add 3/4 of the bacon crumbles and 3/4 of the jalapeno and mix well. Place filling into a pastry bag or ziploc bac and snip the tip. Squeeze filling into all 24 egg halves. Top filled eggs with remaining bacon and jalapeno. Serve immediately or chill covered until ready to serve.