Fill a large saucepan with water and place over high heat.

Carefully lower the eggs into the hot water once the pot reaches a full rolling boil.

Set a timer for 13 minutes and reduce the heat to medium-high.

Fill a large bowl with cold water and add several handfuls of ice. Set aside.

Use a wire spider or slotted spoon to remove the eggs from the pot. Then, immediately plunge them into the ice water to stop cooking.

Meanwhile, cook the bacon until crispy. I like to use a microwavable bacon plate and microwave the bacon. It gets beautifully crispy and maintains its flat shape.

Remove the bacon to a paper towel-lined plate.

Cut each strip into thirds. Set aside.

Slice each egg horizontally, lengthwise.

Remove the yolks and place into a medium bowl.

Place the whites onto a plate.

In the bowl with the egg yolks, add the mayonnaise, mustard, wasabi paste (start with 1 teaspoon and adjust as needed), white wine vinegar, sugar, onion powder, garlic powder, salt, and pepper.

Mash the egg yolks with the other ingredients until it looks like fine crumbs.

If you want a smooth filling, use an electric hand mixer to whip the yolks until light, fluffy, and smooth.

Taste and adjust for seasonings – especially the wasabi and salt.

Fill the egg whites with the filling. You can do this with a spoon, a piping bag, a small cookie scoop, or a zip-top bag. I used a cookie scoop.

Moisten your finger with water and gently smooth the top of the filling.

Lightly dust the top of each deviled egg with paprika and nestle a bacon piece into the top.

Serve or cover tightly and place in the refrigerator until ready to use.