Start by placing 6 large eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a gentle boil over medium heat, then reduce the heat to low, cover, and simmer for 10-12 minutes. Once done, transfer the eggs to a bowl of ice water for about 5 minutes to cool them down.

Carefully peel the cooled hard-boiled eggs and slice them lengthwise. Gently pop out the yolks and place them in a medium bowl, reserving the egg white halves.

Finely chop 4 of the reserved egg white halves and add them to the bowl with the yolks. Stir gently with a fork to combine.

Using a fork, mash the yolks until smooth and creamy. Gradually mix in about 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1/4 teaspoon pepper.

Fold in the chopped egg whites, 1/4 cup crumbled cooked bacon, 1/4 cup finely shredded sharp cheddar cheese, and 2 tablespoons chopped fresh chives into the yolk mixture. Stir gently until all ingredients are uniformly combined.

Use a spoon to generously fill each egg white half with the yolk mixture, creating a slight mound for a beautiful presentation.

Once filled, cover the deviled eggs with plastic wrap or a lid and refrigerate for at least 30 minutes.