Bacon & Cheddar Deviled Eggs

14 hard boiled eggs
1/2 c. mayo
1/2 c. sour cream
1-1/2 tsp. dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/3 c. cooked bacon; crumbled
1/4 c. shredded cheddar cheese
2 Tblsp. chopped green onions

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

*Recipe source: Incredible Edible Egg