Begin by bringing a pot of water to a gentle boil. Carefully add large eggs and let them simmer for 10–12 minutes for hard boiling. Once done, transfer the eggs to an ice bath to cool them for about 5 minutes.

In a mixing bowl, combine ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, and a splash of hot sauce to taste. Add in 1 teaspoon of paprika, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, plus salt and black pepper for seasoning. Stir thoroughly until all ingredients blend smoothly, then gently fold in the chopped eggs.

Mix in 1 cup of shredded sharp cheddar cheese along with half of the cooked bacon, crumbled into small bits. Stir until the cheese is well incorporated and the mixture is creamy.

Preheat your oven to 350°F (175°C). Grease a baking dish and spoon the egg and cheese mixture into it, spreading it evenly with a spatula. Place the dish in the oven and bake for 15–20 minutes until hot and bubbly.

Once baked, remove the dish from the oven and sprinkle the remaining crumbled bacon and chopped green onions on top. Serve immediately with a selection of crackers or chips for dipping.