Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Run cold water over eggs until cool enough to touch; drain water from pot.
Peel eggs under running water; dab dry with paper towel.
Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.
Mix in mayonnaise, mustards, and spices. mash well with fork.
Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.
Sprinkle with paprika or cayenne pepper and add bacon to the top.
Instant Pot recipe update: Place the steamer trivet into the pot, then add 1 cup of water then place your eggs on the trivet. Use the egg button or set for 5 minutes on high, make sure vent valve is on sealing position. Once time is up then do a quick release, (cover valve with a dish towel and be sure to move your hand). Then remove eggs from pot and place in an ice bath. Then peel.