Boil the eggs: Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil over medium heat. Once boiling, cover, remove from heat, and let sit for 11–12 minutes for firm yolks.

Shock and peel: Transfer eggs to an ice bath for 10 minutes to stop cooking. Gently crack and peel under running water for easier removal.

Halve and separate: Slice each egg in half lengthwise. Pop out the yolks into a mixing bowl and set the whites on a platter.

Mash the yolks: Use a fork to mash the yolks until fine and crumbly. This helps create a smooth filling.

Make the base: Stir in 3 tablespoons mayo and 2 tablespoons sour cream to start. Add 1 teaspoon Dijon and 1 teaspoon apple cider vinegar. Mix until creamy; add more mayo/sour cream as needed for your preferred texture.

Season it up: Add 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, a few grinds of black pepper, and salt to taste. Adjust acidity with another splash of vinegar if needed.

Fold in the “loaded” mix-ins: Gently fold in 3–4 slices crumbled bacon, 1/4 cup shredded sharp cheddar, and 1–2 tablespoons sliced green onions or chives. Reserve a little of each for topping.

Fill the egg whites: Spoon or pipe the mixture into the egg white halves. A small cookie scoop or a piping bag with a large tip makes for neat presentation.

Finish and garnish: Top with the reserved bacon, cheddar, and green onions. Dust lightly with smoked paprika for color. Add a few drops of hot sauce if you like heat.

Chill before serving: Refrigerate for at least 30 minutes so the flavors meld and the filling firms up slightly.