Place eggs in a medium saucepan, cover with cold water, and bring to a rolling boil. Remove from heat, and let them sit for 12 minutes. Immediately cool the eggs in an ice bath to stop cooking and make peeling easier. Peel the eggs and cut them in half lengthwise.
Carefully remove the egg yolks and place them in a medium bowl. Set the egg white halves on a serving platter, cut side up.
Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, yellow mustard, Member's Mark™ Fine Garlic Powder, Mighty Salt™, Member's Mark™ Fine Ground Black Pepper, half of the crumbled bacon, and half of the diced jalapeños to the bowl. Mix until smooth and well combined.
Spoon or pipe the yolk mixture into the egg white halves.
Garnish each deviled egg with a sprinkle of Member's Mark™ Spanish Style Paprika, other half of bacon, and remaining diced (or sliced) jalapeños.
