Start by hard-boiling the large eggs; place them in a saucepan, cover with water, and bring to a gentle boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it sit for about 12 minutes. After cooking, immediately transfer the eggs to an ice bath for 5 minutes to cool, making peeling much easier.

Carefully peel the hard-boiled eggs and slice them lengthwise in half. Gently remove the yolks, placing them in a medium bowl while keeping the egg white halves intact.

Mash the yolks in the bowl using a fork until they reach a smooth consistency. Next, blend in the mayonnaise, sour cream, Dijon mustard, fresh lemon juice, and a pinch of pepper. Mix thoroughly until the filling is creamy and combined.

Fold in the finely chopped egg white from the reserved halves, crumbled bacon, sharp cheddar cheese, and chopped chives into the yolk mixture.

Using a spoon or a piping bag for added flair, generously fill each reserved egg white half with the yolk mixture.

Cover the assembled deviled eggs with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld beautifully.

Just before serving, sprinkle the tops of your Heavenly Deviled Eggs with a dash of paprika.