Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg white halves on a serving platter.

Mash the egg yolks with a fork until they are crumbled finely. Add mayonnaise, sour cream, and Dijon mustard to the yolks. Mix until the mixture is smooth and creamy.

Stir in the crumbled bacon (leave some for topping), shredded cheddar cheese (reserve some for garnish), and chopped chives (save a bit for garnish). Season with salt and pepper to taste.

Spoon or pipe the yolk mixture back into the cavities of the egg white halves. For a more decorative look, you can use a piping bag fitted with a star tip.

Sprinkle each deviled egg with a bit of paprika, reserved bacon crumbles, shredded cheddar cheese, and chopped chives for garnish.

Place the loaded deviled eggs in the refrigerator to chill for at least 30 minutes before serving. This allows the flavors to meld together.