Cook the Bacon: Begin by dicing thick-cut bacon and placing it in a skillet over medium heat. Sauté the bacon for about 8–10 minutes until it turns crispy, stirring occasionally. Transfer to a paper towel-lined plate to drain excess grease.

Boil the Eggs: Place large eggs in a pot, covered by at least an inch of water. Cover and bring to a boil over medium-high heat, about 10 minutes. Turn off heat and let sit for 12 minutes.

Create an Ice Bath: Prepare an ice bath in a large bowl with cold water and ice. After 12 minutes, transfer eggs into the ice bath for 10 minutes to cool them quickly and make peeling easier.

Peel the Eggs: Once cooled, gently tap each egg against a hard surface to crack the shell and peel under cool running water.

Prepare the Egg Yolks: Slice the peeled eggs lengthwise, removing yolks into a mixing bowl. Keep the egg whites aside.

Make the Filling: Mash yolks until smooth, then mix in mayonnaise, sour cream, Dijon mustard, smoked paprika, onion powder, and hot sauce. Season with salt and black pepper.

Fill the Egg Whites: Distribute half of the grated sharp cheddar into egg whites, then spoon yolk mixture into a ziplock bag. Cut a small corner off and pipe the creamy filling into each egg white.

Garnish and Serve: Sprinkle crispy bacon bits on top, along with additional cheddar cheese, chives, and black pepper. Present on a platter.