Boil 6 eggs and peel. Slice the hard-boiled eggs in half and remove the yolks and reserve into a small bowl.
Prepare your filling: Mash the yolks thoroughly with a fork, then add cheese dip, mayonnaise, mustard, hot sauce, salt and pepper, and 1/2 of the green onions and 1/2 of the bacon until completely combined.
Use either a sandwich Ziploc bag or small ice cream scooper and fill the egg whites with the yolk mixture.
Top each of the deviled eggs with the leftover bacon and greens onions if desire, and sprinkle with paprika and chives. then serve while they’re nice and fresh!
Place leftovers in an airtight container for up to 3 days.