Carefully place large eggs single layer in a pot of cold water.
Bring the pot to a rolling boil.
Take off heat, cover and let stand on the burner for 12 to 15 minutes
Drain the hot water from the pan and fill with cool water and some ice. When the hard-boiled eggs are cool, chop them into small even size pieces. Set eggs aside.
While your eggs are boiling cook bacon until crisp, drain, and pat excess grease off. Crumble the bacon in to small pieces and set aside.
Chop sweet onion into small even size pieces then set aside.
In a large bowl, combine mayonnaise, Greek yogurt, Sriacha, chili paste, salt, pepper, and sugar. Mix until it has a smooth creamy consistency.
Add the remaining ingredients, chopped eggs, bacon, and onions. The last thing, gently stir to mix the egg salad together.
Be sure you do not use fresh from the farm eggs. Eggs that are a few weeks old peels better.
Precook your bacon. For this recipe ignore the debate rubbery or crisp. It holds its texture better when mixed in the salad if it is very crisp. Be sure to pat any grease off with a paper towel after cooking.
The greek yogurt mixed with the mayonnaise will give the salad a more creamy less sweet flavor.