Quartering egg whites rather than halving them means one-bite deviled eggs—plus the perception of more to go around. Sour cream, bacon, and chives in the filling lend irresistible flavor and texture.
Place the eggs in a pot and cover with cool water by 1 inch. Bring to a boil, remove from the heat, cover, and let sit for 12 minutes. Cool the eggs further in cool water, then peel when cool enough to handle.
Set aside 1 tablespoon of the chopped bacon. Halve the eggs. Carefully remove the yolks to a small bowl and mash with a fork. Stir in the sour cream, mayonnaise, the remaining bacon, and chives. Season to taste with salt and pepper.
Cut the halved egg whites in half lengthwise to create quarters. Place the filling in a pastry bag fitted with your attachment of choice or a clean plastic bag with a snipped corner. Pipe the filling onto the egg-white quarters. Garnish with the reserved bacon and chives and serve.