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. Turn off the heat, cover, and let sit for 10–12 minutes. Drain, cool under cold water, peel, and chop 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
This dip keeps well in the refrigerator for up to three days. Reheat in the oven at 350°F for about 10–15 minutes or until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg