Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover for 10-12 minutes. Transfer to an ice bath, cool, peel, and chop.

In a large bowl, combine mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, onion powder, salt, and pepper. Mix well, then fold in chopped eggs.

Add shredded cheddar cheese and crumbled bacon to the mixture. Stir gently until evenly mixed.

Preheat the oven to 350°F (175°C). Transfer the dip mixture to a greased baking dish and bake for 15-20 minutes until golden and bubbly.

Remove from oven, garnish with remaining bacon and chopped green onions. Serve warm with crackers, chips, or bread.