Ingredients
Scale
- 8 large eggs
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce (optional, adjust to taste)
- 1 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper (to taste)
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon (crumbled)
- 2 green onions (finely chopped)
- Crackers, chips, or toasted bread slices (for serving)
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Drain, cool under cold water, peel, and chop the eggs.
- In a medium mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper. Stir in chopped eggs until well coated.
- Mix in shredded cheddar cheese and half of the crumbled bacon.
- Preheat oven to 350°F (175°C). Spread mixture evenly into a greased baking dish. Bake uncovered for 15-20 minutes, until hot and bubbly.
- Sprinkle with the remaining bacon, chopped green onions, and a pinch of paprika. Serve warm with crackers, chips, or toasted bread.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise. You can also add diced pickles or jalapeños for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Ovo-Lacto Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 240mg