Place eggs in a saucepan and cover with cold water, about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover and turn off heat, letting sit for 12 minutes.

Prepare an ice water bath. Transfer eggs to the ice bath using a slotted spoon and cool for 5 minutes.

Tap cooled eggs on a hard surface and peel under running water. Slice in half lengthwise and scoop yolks into a mixing bowl.

Mash yolks until smooth. Add mayonnaise, sour cream, mustard, and vinegar. Season with garlic powder, onion powder, salt, and pepper; mix until creamy.

Fold in Parmesan, chives, parsley, lemon juice, and bacon bits, stirring gently until evenly combined.

Fill egg whites with yolk mixture using a spoon or piping bag.

Sprinkle with paprika and add extra chives on top. Serve immediately or refrigerate, adding garnishes just before serving.