Bring a large pot of water to boil. Once the water is boiling, carefully lower 6 eggs into the pot. After about 30 seconds add 12 ice cubes to the pot. Bring the water back to a boil.

Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.

Drain the water and peel the eggs under cool running water. Once the eggs are peeled, slice them in half, lengthwise. Scoop out the cooked egg yolk, place in a large bowl. Put the egg white halves on a plate or platter.

Fry 2 pieces of bacon and chop into bite sized pieces. Set aside.

Seed and dice 1 jalapeño and set aside.

In the large bowl with the egg yolks, use a fork to break the yolks apart.

Add ¼ cup mayo, 1 Tablespoon mustard, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon cayenne, diced jalapeño, and diced bacon to the bowl.

Stir mixture together until fairly smooth. Scoop 2 teaspoons of the filling into each egg white hole and garnish with additional bacon bits and diced jalapeño.