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Make the hard-boiled eggs. Bring a large pot of water to a boil on the stove. Once boiling, add the eggs and boil for 12-14 minutes. Immediately transfer the eggs to an ice bath. Once the eggs have cooled completely, crack and remove their shells.
Make the filling. Slice each egg in half lengthwise. Remove the yolks, add them to a small bowl and mash them with a fork. Add the sour cream, crumbled bacon, cheese, chives, mustard and white vinegar. Mix and season with salt and pepper, to taste.
Assemble & serve. Place the filling in a piping bag or freezer bag and pipe it into each egg white. Garnish with extra chives, crumbled bacon and paprika (if desired).