Ingredients:
8 large eggs
1 cup Duke’s mayonnaise
2 teaspoons Dijon mustard
1 teaspoon hot sauce
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper, to taste
1 cup shredded sharp cheddar cheese
4 slices cooked bacon, crumbled
2 green onions, finely chopped (both whites and greens)
Additional bacon and green onions for topping (optional)
Crackers, chips, or toasted bread for serving
Instructions:
Hard-boil the eggs: Place them in a pot, cover with water, bring to a boil, then reduce to a simmer for 10–12 minutes. Cool, peel, and chop.
In a medium bowl, mix together the chopped eggs, mayonnaise, Dijon mustard, hot sauce, paprika, onion powder, garlic powder, salt, pepper, cheddar cheese, crumbled bacon, and green onions.
Stir until the mixture is fully combined.
Spread into a baking dish.
Bake uncovered at 350°F (175°C) for 15–20 minutes, or until hot, bubbly, and lightly golden on top.
Add extra bacon and green onions on top, if you like.
Serve warm with crackers, chips, or toasted bread.
Enjoy this flavorful, crowd-pleasing dip!