Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the eggs in a single layer, cover, and steam 12 minutes.

Move the eggs to a bowl of ice water and chill 10 minutes. Meanwhile, cook the bacon until crisp, drain, and break into small pieces.

Peel the eggs, halve them lengthwise, and pop the yolks into a bowl. Arrange the whites on a platter.

Press the yolks through a fine sieve, or mash them very well with a fork. Stir in the mayonnaise, sour cream, dijon, pickle juice, salt, and pepper until smooth. Taste and adjust.

Spoon or pipe the filling into the whites.

Just before serving, dust with smoked paprika and top each egg with a piece of bacon and a few chives.