Place the 12 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.

Transfer the eggs immediately to an ice bath and let cool for at least 10 minutes.

Gently crack the cooled eggs all over and peel under cool running water. Slice each egg in half lengthwise and carefully pop out the yolks.

Mash the egg yolks with a fork until very fine. Add mayonnaise, softened cream cheese, Dijon mustard, garlic powder, onion powder, kosher salt, and black pepper, mixing until smooth.

Fold in the sharp cheddar cheese, jalapeño peppers, and about half of the crumbled bacon. Taste and season as needed.

Spoon or pipe the filling back into each egg white half, mounding it slightly.

Top each deviled egg with the remaining crumbled bacon, slices of green onion or chives, and a sprinkle of smoked paprika if using.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.