Start by placing the large eggs in a medium saucepan, covering them with cold water about an inch above. Bring to a boil, then cover and let sit off heat for 12 minutes.

Transfer the eggs to an ice water bath using a slotted spoon and let sit for about 5 minutes.

Once cool, gently crack each egg and peel under running water. Slice in half lengthwise and remove the yolks.

Mash the yolks in a bowl, then mix in mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, onion powder, salt, and black pepper until smooth.

Fold in Parmesan cheese, chopped chives, parsley, lemon juice, and crispy bacon bits.

Fill each egg white with the creamy yolk mixture using a spoon or piping bag.

Dust with paprika and garnish with extra chives before serving on a chilled platter.