Begin by cooking the eggs either via steaming or boiling. For steaming, use a double boiler and steam eggs for 12-13 minutes. If boiling, bring a pot of water to a rolling boil, cover tightly, reduce heat to low, and cook for 1 minute. Turn the heat off and let them sit for 11 minutes before removing them from the heat.

Immediately after cooking, transfer the eggs to an ice water bath for 5 minutes. This rapid cooling process stops the cooking and helps in peeling the eggs gently.

Once cooled, carefully tap and peel the eggs to remove the shells. Cut each egg in half crosswise and scoop out the yolks into a mixing bowl.

In the bowl with the yolks, add the sour cream, two-thirds of the crispy bacon, chives, half of the cheddar cheese, kosher salt, and black pepper. Blend everything until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg whites, ensuring each piece is generously filled.

Sprinkle the reserved bacon, additional chives, and remaining cheese over the filled deviled eggs. Drizzle a light sour cream on top.