1. Boil and peel eggs.
2. Slice in half, scoop out yolks.
3. Add 8 yolks to bowl, and smash with fork.
4. Add in mayo, rice vinegar, ground mustard, and sugar. Mix under smooth.
5. De-seed jalapeños, and finely chop. Add to mixture.
6. Crumble cooked bacon, and add to mixture.
7. Scoop mixture into a ziplock bag, and cut a hole in one corner.
8. Fill eggs, garnish with extra bacon/jalapeño slices, and keep chilled until ready to serve.
