Karma Yoga Omaha

Karma Summer SUP Workshops With Cathy Koley

Learn from Karma instructor Cathy Koley, a certified Level 1 SUP guide and SUP Yoga Therapy teacher. This will be Cathy's fourth season; she has lead 100+ open water tours on lakes around over Omaha. Learn everything you need to know to safely and confidently take your practice to the water. Workshop cost $45/student. All gear, instruction and open water guiding included in this 90 minute SUP workshop. Bring bathing suit, water, sunscreen and come play!

Click here to register: https://clients.mindbodyonline.com/classic/ws?studioid=133859&stype=-8&sView=day&sLoc=0

Workshops held at Standing Bear Lake or Lake Zorinsky.  Please plan to arrive at least 15 minutes early. Call Cathy 402-660-1166 with any questions you may have.

Karma Yoga Omaha    402-614-2244   Karmayogaomaha@gmail.com




  • Participants must be at least 15 years of age and have no exercise restrictions from a medical professional.
  • Every one is welcomed to participate.  Whether you are new to yoga or a veteran at Karma, this challenge offers benefits to students of any level of experience.
  • New students to Karma Yoga are required to fill our participation waiver before starting the challenge.
  • If students using KYO Class Passes wish to join the KYO Challenge, it is recommended to purchase one month of unlimited yoga rather than use your pass. 
  • Students must fulfill thirty (30) consecutive days of practice at Karma Yoga Omaha.  Yoga classes taken at other studios will not count towards the KYO challenge.
  • Consecutive days of practice means Sunday through Saturday.  The challenge does not take breaks on the weekends.   
  • If you miss a day, you must start over.  NO EXCEPTIONS WILL BE MADE (yes, even if you have to travel). 
  • If completion of the KYO Challenge isn't successful, students are able (and encouraged) to start the challenge again whenever they are ready.
  • Students who complete the challenge will be awarded $50 credit to their Karma Yoga Omaha account to use as they please in the studio.  Balance can be used towards tuition, clothing, workshops, mats, etc.
  • Awarded account balance cannot be redeemed in cash.
  • Awarded account balance cannot be transferred to another student's account.
  • Enjoy your new outlook after your thirty days on the mat!

Low Carb Vanilla Cupcakes


Low carb and gluten free don’t have to mean boring. You can eat smart with these cupcakes that are super moist and still have a lot of flavor. Try these cupcakes today and you’ll swear they were the actual thing.

  • Author: Julie
  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Total Time: 32 minutes


  • 4 tbsp softened unsalted butter
  • 1/2 cup plus 1 tbsp Natural Xylitol Sweetener
  • 4 eggs
  • 1 tbsp vanilla
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup sour cream

Vanilla Buttercream Frosting:

  • 1 cup unsalted butter
  • 1 1/2 cups powdered sweetener (Swerve)
  • 1 tsp vanilla extract
  • 3 tbsp milk


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix the unsalted butter and Xylitol until smooth.
  3. Add the eggs, sour cream, vanilla extract,  and mix until well combined.
  4. Stir in the almond flour, coconut flour, baking powder, and salt.
  5. Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 27 minutes or until fully cooked through.
  6. To make the buttercream, mix the butter, powdered sweetener, and vanilla extract for 3-4 minutes.
  7. Add the milk and mix for an additional minute or two on high speed.
  8. Using a star tip and piping bag, frost the cooled cupcakes and enjoy!


 Cowboy Caviar

1 can black beans (drained and rinsed)

1 can black eyed peas (drained and rinsed)

1 can pinto beans (drained and rinsed)

1 can mexi corn (drained)

1 jar of diced pimentos (drained)

1 cup diced celery

1 cup diced green pepper

1 medium onion

2 jalapenos (optional)



1/2 cup olive oil

3/4 cup cider vinegar

1 Tablespoon water

3/4 cup sugar

1 teaspoon salt

1/2 teaspoon pepper


Bring all sauce ingredients to boil.  While hot, pour sauce over beans and veggie mixture.  Refrigerate 2 hours.  Use a slotted spoon to serve.  Invite Jacque over when you make it.

Crack Dip

1 can black beans (drained and rinsed)

1 can black eyed peas (drained and rinsed)

1 can pinto beans (drained and rinsed)

1 can mexi corn (drained)

1 jar of diced pimentos (drained)

1 cup diced celery

1 cup diced green pepper

1 medium onion

2 jalapenos (optional)



1/2 cup olive oil

3/4 cup cider vinegar

1 Tablespoon water

3/4 cup sugar

1 teaspoon salt

1/2 teaspoon pepper


Bring all sauce ingredients to boil.  While hot, pour sauce over beans and veggie mixture.  Refrigerate 2 hours.  Use a slotted spoon to serve.  Invite Jacque over when you make it.

picnic perfect coleslaw


  • 2 cups julienned green cabbage
  • 1 cup julienned  carrots
  • 1/2 cup julienned red cabbage
  • 2 tablespoons minced white onion
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoon white vinegar
  • 2 1/2 tablespoons lemon juice


  1. Combine the cabbages, carrots, and onion in a large bowl.
  2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for at least 1 hour.  Adjust seasonings to taste. 

Oats with Nuts, Berries, and Coconut Milk

This high-protein, high-fiber breakfast is packed with healthy fats and antioxidants to keep you going ‘till lunch, plus the cinnamon can help to lower blood sugar.


  • 1 cup rolled oats (you can also buy gluten-free oats)
  • 2 cups water
  • 1/2 cup mixed nuts and seeds—try dry-roasted almonds, walnuts, pecans, cashews, sunflower seeds, or chia seeds
  • 1 cup blueberries (fresh or frozen)
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1 cup shredded coconut flakes (unsweetened) + 1 cup water. Unsweetened shredded coconut flakes can be found in most bulk-food sections and are a good source of high-quality fat.


Combine oats, 2 cups of water, blueberries, coconut oil, and cinnamon in a 2-quart pan with lid the night before. Let sit overnight.

In the morning, add nuts and cook for 10 to 12 minutes or until done.

While oats are cooking, put 1 cup shredded coconut flakes into blender with 1 cup of water; blend on high for several minutes until creamy. Presto! Home made coconut milk.

Serve oatmeal with coconut milk on top.

Spicy Quinoa and Lentil Stew

High in protein and anti-inflammatory spices, this warming, robust stew is beneficial for arthritis and other inflammatory conditions.


  • 32 ounces unsalted vegetable broth or bone broth
  • 2 cups water
  • 1 1/2 cups lentils
  • 1 cup quinoa
  • 3 carrots, thickly sliced
  • 4 stalks celery, chopped
  • 4 kale leaves with stems, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1-inch piece of fresh ginger (grated)
  • 1 tablespoon coconut oil
  • 1 tablespoon turmeric powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cinnamon
  • Chopped parsley and roasted pumpkin seeds for garnish


Sauté garlic and grated ginger in coconut oil for a few minutes; add the broth, water, quinoa, lentils, vegetables, and spices.

Simmer for 20 to 30 minutes or until vegetables are cooked to your desired texture. Experiment with using different vegetables such as beets and beet greens, or whatever you have on hand.

Top with parsley and roasted pumpkin seeds.

Lemon Rosemary Chicken

What you’ll need:

4-6 boneless, skinless chicken breasts
2 teaspoons chicken bouillon granules
½ cup boiling water
2 teaspoons minced garlic
¼ cup lemon juice
2 tablespoons olive or vegetable oil
3-4 sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
Fresh ground pepper

What you’ll do:
1. Place chicken breasts in a large zip-lok bag.
2. Combine remaining ingredients and pour into bag with chicken.
3. Marinate at least 6 hours (it’s best to marinate overnight – the longer you marinate, the more intense the flavors are).
4. Grill, and enjoy!

Mediterranean Roast Chicken

What you’ll need:

(1) 4 pound roasting chicken
1 teaspoon dried rosemary, crush
½ teaspoon ground sage
¼ teaspoon freshly ground pepper
¼ teaspoon salt
1/3 cup fresh lemon juice
¼ cup olive oil

What you’ll do:

1. Wash chicken and drain well.
2. Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan.
3. Combine rosemary, sage, salt and pepper. Season cavity of bird with half the mixture, saving the rest to season outside.
4. Mix lemon juice and olive oil. Spoon 2 Tablespoons inside cavity; pour remainder over bird. Sprinkle with remaining herb mixture.
5. Bring foil edges together; fold over several times, closing tightly.
6. Place in preheated 450 degree oven for 1 hour. Remove from oven; reduce heat to 375 degrees.
7. Open foil wrapping; baste chicken with pan juices. Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes. Test poultry for doneness. It should be well done. The flesh should be no longer pink, with an internal temperature of 185 degrees. A fork can be inserted with ease and juices will run clear at leg joint.
8. Remove to platter for serving and enjoy!

Crock Pot Baja Chicken Tacos

Recipe from www.theskinnyfork.com

2 Raw Boneless Skinless Chicken Breasts
1/4 C. Cilantro, Chopped
2 Limes, Juiced
4 Garlic Cloves, Smashed
1/2 Tsp. Cumin
1/2 Tsp. Chili Powder
Salt & Pepper to Taste

1 Large Tomato, Chopped (About 1 C.)
1/2 C. Red Onion, Diced
1/2-1 Jalapeño, Seeded & Diced
1 Garlic Clove, Minced
1 Lime, Juiced
Salt & Pepper to Taste

1 1/2 C. Slaw
1 Large Carrot, Shredded (About 1/2 C.)
1/2 C. Cilantro, Chopped
1 Lime Juiced
1/2 Tsp. Olive Oil
1/2 Tsp. Honey
2 Tbsp. Plain Fat Free Greek Yogurt
2 Tbsp. Light Mayo

8 Whole Wheat  Flour Tortillas

Optional Additional Topping:
Mexican Hot Sauce 

Toss the ingredients for the chicken into a crock pot, secure lid and cook on LOW for 4-6 hours.  Once the chicken is ready, remove from the crock pot and shred via your method of choice. 

In the mean time, prepare the pico in a small bowl. Give everything a good stir. Cover and set in the fridge to cool and let the flavors marry.

Right before serving, prepare your slaw by tossing the ingredients together in a medium bowl.

Roasted Summer Squash & Zucchini


4 Large Zucchini

2 Large Yellow Squash

2 tsp Garlic Powder

1/2 tsp Black Pepper

1/8 c Parmesan Cheese

Olive Oil (Spray works best, but vegetables can be tossed in a bowl with oil)


  1. Preheat oven to 350 degrees F.
  2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
  3. Spray a cookie sheet with a light coat of olive oil.
  4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
  5. Spray a very light coat of olive oil over the top of the squash and zucchini.
  6. Sprinkle your spices, including the parmesan over the squash.

Tomato, Mozzarella, & Quinoa Salad


2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
about 10 to 15 torn basil leaves, or to taste
3 to 4 tablespoons rice wine vinegar
2 to 3 tablespoons olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)


  1. Cook quinoa according to package directions and place cooked quinoa in a large bowl.
  2. Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.
  3. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.

Grilled Brussels Sprouts 

12small to medium Brussels Sprouts

1-2tablespoons olive oil

1/2-1teaspoons kosher salt

1/2-1teaspoons cracked black pepper

1/2-1teaspoons onion powder

1/2-1teaspoons garlic powder

1/2-1teaspoons celery salt

1handful crumbled bacon (optional)

1teaspoon lemon zest (optional)

1tablespoon parmesan cheese grated or shreded (optional)

  1. First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.
  2. Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!
  3. Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.
  4. When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.
  5. Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.
  6. If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese

Almond Parmesan Asparagus


1/2 pound asparagus

1/4 cup almonds

1/4 cup parmesan cheese

2 teaspoon dried basil

1 teaspoon garlic powder


Place all ingredients except asparagus in food processor and blend.

Clean your asparagus the way you usually do and spread it on a parchment lined baking sheet in a single layer.

Spray the asparagus with a very light coating of olive oil using a non-aerosol oil sprayer.

Sprinkle your asparagus with the nut mixture. Use all of it. It will seem like to much, but trust me - Use all of it.

Bake at 350 degrees F. until it reaches your preferred level of tenderness.

Allow to cool slightly and serve

Avocado & Tomato Quesadilla

1/2 avocado, more if you prefer
1 small roma tomato, diced
1 green onion, sliced
2 tsp. nutritional yeast
Seasonings of choice (I love smoked paprika, cumin, garlic powder, etc.)
Salsa (optional)
1 large tortilla

Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast and any seasonings. Add tomato, green onions, and salsa. (Or save the salsa for dipping!)
Fold over the top half of the tortilla, and place on a skillet over medium heat.
Heat for a few minutes on each side until warmed through.

Black bean & Avocado Corn Dip


5 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
6 Tablespoons Lime juice
2 cans of Corn (no salt)
1 Teaspoon Cumin (I usually add a little more)
1 Tablespoon Sea Salt
2 cans of Black Beans
3 medium sized Tomatoes
1/2 Red Onion
2 Tablespoons of Garlic
1 cup of chopped Cilantro
1 Jalepeno- I like it spicy so I put the seeds in. If you don’t leave them out.
1 Red Pepper
Avocado-add right before serving

Add olive oil, lime juice, apple cider vinegar, corn, cumin, and sea salt to a bowl and mix together.

Strawberry Kiwi Avocado Salad


Spring Greens





Feta Cheese


Build salad as usual, adding your preference of ingredients.  Top with your favorite honey mustard dressing! 

Summer Nectarine Salad


  • 3-4 nectarines
  • 2 heirloom tomatoes
  • 1 ball of mozzarella di bufala
  • 1 small bundle of basil
  • 6-8 slices of prosciutto
  • 2 heads of little gem lettuce
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of balsamic vinegar
  • Sea salt
  • Freshly ground black pepper


  • Rinse and dry the lettuce and rip larger leaves in half.
  • Slice the nectarines and tomatoes into wedges.
  • Assemble the salad by laying the lettuce down on the bottom, scatter the tomatoes and nectarines over the lettuce.
  • Tear the mozzarella over the salad.
  • Tear leaves of basil over the salad.
  • Lay slices of prosciutto throughout the salad.
  • To make the dressing, whisk together 1/4  cup of balsamic vinegar with 1/4 cup of extra virgin olive oil.
  • Season salad with sea salt and black pepper.

Cilantro-Lime Cucumber salad


  • 1 jalapeno, seeded and finely diced
  • 2 cloves garlic, finely minced
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon crushed red pepper
  • ½ teaspoon salt, or to taste
  • black pepper to taste
  • 3 tablespoons olive oil
  • 2 cucumbers, very finely sliced (see photos)
  • 4 tablespoons minced cilantro, to taste


  1. Dice the jalapeno and garlic and add to a medium-sized bowl.
  2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.
  3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.
  4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.


Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.

Sriracha Lime Chicken salad

Sriracha Lime Chicken

  1. 2 organic chicken breasts
  2. 3 tbsp sriracha
  3. 1 lime, juiced
  4. 1/4 tsp Himalayan sea salt and freshly ground pepper


  1. 4 cups lettuce, chopped (I use this salad chopper)
  2. 8 pineapple slices, using pineapple corer
  3. 1 cup organic grape tomatoes
  4. 1/3 cup red onion, finely chopped
  5. 1 avocado, cubed

Lime Vinaigrette

  1. 1/3 cup light olive oil
  2. 1/4 cup apple cider vinegar
  3. 2 limes, juiced
  4. 2 tsp raw honey
  5. Dash Himalayan sea salt


  1.  Heat the grill
  2.  Season chicken with salt and pepper
  3.  In a bowl or marinade dish, combine sirarcha and lime
  4.  Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better
  5. Once marinaded, add chicken to grill
  6. Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side
  7. While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish
  8. Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use
  9. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

Colorful Caprese salad

6 small tomatoes of different varieties (4 medium)
1 pound fresh mozzarella
10 to 15 basil leaves
3 tablespoons Mazzone Olive Oil
Kosher salt
Freshly ground black pepper

Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature. Simple and delicious!

cherry walnut chicken salad


  • 4 chicken breasts (about 1-pound) grilled/cooked and cut into cubes
  • 1 bag (8-ounces) baby spinach
  • 1 cup crumbled gorgonzola cheese
  • 1 bag (5-ounces) dried cherries
  • 1 cup chopped walnuts
  • extra virgin olive oil and red wine vinegar, to taste


  1. Place spinach in a large salad bowl.
  2. Top with chicken, cheese, cherries and walnuts.
  3. Add oil and vinegar; toss to combine.
  4. Serve.

Greek Side salad


  • 5 cups chopped romaine lettuce
  • 1 small red onion, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup crumbled goat cheese
  • Freshly ground black pepper, to taste


  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • Zest of 1 lemon
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons sugar


  • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.
  • To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine.
  • Serve immediately.

Freedom Fruit Skewers

1 Pint Fresh Blueberries

1 lb Fresh Strawberries

1 Bunch of Bananas

11 Wooden Skewers

Rinse & cut strawberries into halves or quarters.  Chop bananas into 1 inch chunks. Arrange fruit on six skewers, alternating strawberries and bananas to give the appearance of stripes.  Repeat on half of the remaining five skewers, adding blueberries to the top to represent the starts.  Arrange on serving plate, keep refrigerated until ready to serve.  

Watermelon Salad

2 lbs. fresh watermelon, cut into cubes (1/2 – 1 inch)

1 cup jicama (can substitute honeydew) cut into cubes (1/4 – 1/2 inch) 

1 large cucumber, optionally peeled, cut into cubes (1/4 – 1/2 inch)

1 pint blueberries

1 handful fresh basil, chopped (maybe 1/4 cup)

1 small handful fresh mint, chopped (maybe 1/8th cup)

1/2 lime, juiced


Combine all ingredients in a bowl. Cover, and refrigerate for 1-2 hours or until well chilled.

White Wine Sangria

1 Bottle of White Wine (not too dry)

1 Pint of Strawberries, quartered

1 Pint of Blueberries

1 Pint Raspberries 

1 Red Apple, sliced

1 Bottle Sparkling Water

Combine fruit and wine together in a large pitcher.  Refrigerate overnight, serve with splash of sparkling water. 

Homemade Strawberry Lemonade


1 ¼ lb strawberries, washed & cut in halves, about 4 cups

2 lemons, washed and quartered (use limes to make strawberry limeade)

~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries

6 cups of water



Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)



Blend the strawberries, lemons and honey with 2 cups of water

Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer

Taste and add additional honey/sugar if needed

Serve cold over ice and garnished with strawberry slices, lemon slices and herbs

Method 2 (this one helps make the straining easier and keeps all strawberry goodness):

First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.

Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.

Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.

Serve as indicated above.


For a refreshing summer cocktail, add your choice of alcohol. You can use vodka, tequila, rum and even cachaça – for a quick strawberry caipirihna. You can also mix the strained mixed with white wine or sparkling wine, instead of the additional 4 cups of water, for delicious strawberry sangria.

Bacon Jalapeno Deviled Eggs



  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika


  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with paprika
  9. Chill until ready to serve