2 to 3teaspoonscream style horseradish(or more or less, to taste)
2tablespoonscrisp bacon, finely crumbled (plus additional for garnish)
1tablespoonsnipped fresh chives(plus additional for garnish)
kosher salt and freshly-ground black pepper
Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise.
Gently scoop out egg yolks and add to a bowl. Whisk together with mayonnaise, sour cream, Dijon mustard, and cream-style horseradish until smooth (or use a hand mixer for a very smooth base). Stir in bacon and chives. Season to taste with salt and pepper, adding additional horseradish if you prefer a spicier filling.
Fill each egg with some of the yolk mixture and garnish with additional bacon and chives.