Hard boil one dozen eggs until done. Cool, peel, and cut in half, scooping out the yolks into a separate bowl.

Mash hard-boiled yokes until they resemble bread crumbs. Add mayo, yellow mustard, and Dijon until the yolk mixture is smooth and creamy. If necessary, add more or less mayo/mustard(s) to taste (keep in mind the Dijon has a spicier kick than plain mustard).

Stir in diced jalapenos, vinegar (if preferred), salt, pepper, and garlic powder to the yolk mixture. Taste to see if it is spicy enough. If not, add a little juice at a time from the jalapenos.

Spoon yolks back into egg white halves. Sprinkle with dash a paprika or, for a smokier finish, adobo powder. Serve cold and keep refrigerated.