Begin by placing the large eggs in a single layer at the bottom of a saucepan. Cover them with cold water by about an inch, then bring the water to a rolling boil over medium-high heat. Once boiling, immediately cover the pot, remove it from heat, and let the eggs sit for 10-12 minutes.

After the time has elapsed, carefully transfer the eggs to a bowl of ice water using a slotted spoon. Let them sit in the ice bath for 5 minutes, which will stop the cooking process.

Gently peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a mixing bowl, mash with a fork, then mix in mayonnaise, Dijon mustard, vinegar, salt, and pepper.

Fold in the shredded sharp cheddar cheese, reserving a bit for garnish, along with most of the crispy bacon and chopped green onions.

Carefully spoon or pipe the creamy yolk mixture back into each half of the egg whites for a polished look.

Sprinkle the remaining cheddar cheese, crispy bacon bits, and green onions over the tops. Optionally dust with paprika.

Place the eggs on a serving platter, cover, and refrigerate for at least 30 minutes before serving.