Slice all the eggs in ½ and remove the yolks to a large bowl. Place the eggs white on a serving dish, rounded side down. Add the Dijon mustard, mayonnaise, horseradish, white vinegar, salt and pepper to the bowl with the egg yolks. With a hand mixer, mix all the ingredients until creamy and smooth.
Spoon the mixture into the well of the egg white until well filled. Then place ½ slice of jalapeño on top of each egg and sprinkle with paprika. Serve.