Some say deviled eggs are just deviled eggs. Not me. There are many ways to season them. Try this one.

Tangy Mustard Deviled Eggs
12 hard cooked eggs
1/2 cup mayonnaise
1 tablespoon French's Yellow Mustard
1 tablespoon Dijon Mustard
1 tablespoon French's Spicy Brown Mustard
1 teaspoon sugar
1 teaspoon onion powder
1/2 teaspoon salt
4 slices crispy cooked bacon, crumbled, divided Paprika for garnish

Cool and peel hard boiled eggs. Halve lengthwise and remove yolks. Lightly mash yolks. Stir in seasonings and half the bacon. Spoon mixture into washed and dried egg white halves. Top with remaining crumbled bacon. Chill until ready to serve.