) Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
) Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
) Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.
) Transfer mixture to a piping bag or plastic sandwich bag to fill the egg whites.
) Top with a sprinkle of cheese and chives. Refrigerate for 30 minutes. Remove and add a crispy bacon wedge to the top. Serve and enjoy!
