Start by boiling about 4 large eggs in a pot of simmering water for 10-12 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool completely, about 5 minutes. Once cooled, gently peel and chop the eggs into small pieces and set aside.

In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and a dash of hot sauce. Add 1 teaspoon each of paprika, garlic powder, and onion powder, seasoning with salt and pepper to taste. Whisk everything together until smooth and creamy.

Carefully fold the chopped eggs into the creamy mixture, ensuring they are evenly coated. Set aside.

Mix in 1 cup of shredded sharp cheddar cheese and half of the crumbled cooked bacon (around 1/2 cup). Stir gently until evenly distributed.

Preheat oven to 350°F (175°C). Grease a baking dish and spread the dip mixture evenly. Top with the remaining crumbled bacon. Bake for 15-20 minutes until bubbly and golden brown.

Once baked, remove from oven and let cool for 5 minutes. Garnish with freshly chopped green onions. Serve warm with crackers, chips, or bread.