Begin by placing large eggs in a sturdy saucepan, covering them with cold water by about an inch. Heat the saucepan over medium-high until the water begins to boil.

Once boiling, cover the pan with a lid, reduce the heat to low, and let the eggs sit for 12 minutes.

Carefully transfer the boiled eggs into a bowl filled with ice water for about 5 minutes.

Gently tap each egg against a hard surface to crack the shell, then peel under running water.

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

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

Using a spoon or a piping bag, generously fill each egg white with the yolk mixture.

Sprinkle with paprika and extra chives for garnish.

Serve at room temperature or keep refrigerated until ready to serve.