Place the eggs in a single layer in a saucepan and cover with enough water to cover them an inch above the eggs. Heat on high until the water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack eggshells and carefully peel under cool running water. Gently dry with paper towels.
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
Mash the yolks into a fine crumble using a fork. Add mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper, and paprika. Mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and chives for garnish.
Chill before serving.
Prep: 30 minutes (includes boiling and cooling eggs)
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 24 deviled egg halves
Kcal: Approximately 65 kcal per deviled egg half