Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs 14 hard-cooked eggs 1/2 cup mayonnaise 1/2 cup sour cream 1 1/2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice 1/4 teaspoon black pepper 1/3 cup crumbled cooked bacon 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese 2 tablespoons chopped fresh chives or scallion (green onion) tops Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves. Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.