Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit in the hot water for 12 minutes.

Drain the hot water and run cold water over the eggs to stop the cooking process. Once the eggs are cool enough to handle, peel them 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, garlic powder, salt, black pepper, half of the crumbled bacon, and half of the diced jalapenos to the bowl. Mix until smooth and well combined.

Spoon or pipe the yolk mixture into the egg white halves, filling the cavity where the yolks were removed.

Garnish each deviled egg with a sprinkle of smoked paprika, reserved bacon, and remaining diced jalapenos.