Boil the eggs. Fill a large pot with 3″ of water and gently add in the eggs. Add the white vinegar to the pan of eggs. Bring the water to a rolling boil.

Turn off the burner. Cover the pot and but leave it on the stove. Allow it to sit for 12 minutes.

Drain the eggs and rinse them in cold water. (This stops the cooking process).

Cook the bacon. Add the bacon slices to frying and cook until crispy. Place the bacon on a paper towel-lined plate and allow the bacon to cool.

Peel the shells from the eggs.

Cut the eggs in half lengthwise.

Crumble the bacon into small pieces.

Gently remove the yolks from the eggs and place them in a mixing bowl.

Set the cooked egg whites aside.

Mash the yolks with a fork. Stir in the mayo, sour cream, mustard, cheese, and parsley to the bowl with the yolks. Add a dash of salt and pepper to taste.

Stir until the mixture is smooth.

Using a spoon, fill each egg half with a heap of the mixture.

Top the eggs with bacon and chives.

Serve immediately.