Prepare the Eggs:

1. Boil the Eggs: Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and let the eggs cook for 10-12 minutes. After cooking, remove the eggs from the hot water and immediately transfer them to a bowl of ice water to cool.
2. Peel the Eggs: Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel the eggs. Cut each egg in half lengthwise.

Make the Filling:

3. Prepare the Egg Yolks: Carefully remove the egg yolks from the whites and place them in a medium mixing bowl. Set the whites aside, arranging them on a serving platter.
4. Mash the Yolks: Use a fork to mash the egg yolks until they are crumbly and smooth. The goal is to get a creamy texture with no lumps.
5. Add the Wet Ingredients: To the mashed yolks, add the sour cream, mayonnaise, Dijon mustard (if using), white wine vinegar, and a pinch of salt and pepper. Stir until the mixture is smooth and well-combined. Taste and adjust seasoning as needed.

Add Chives and Fill the Eggs:

6. Stir in Chives: Fold in the finely chopped chives, reserving a small amount for garnish.
7. Fill the Egg Whites: Spoon the egg mixture into the hollowed-out egg whites or use a piping bag for a more polished presentation.

Garnish and Serve:

8. Garnish the Deviled Eggs: Sprinkle a pinch of paprika on top for color and a hint of smokiness, then garnish with the remaining chopped chives.
9. Serve: Arrange the deviled eggs on a platter and serve immediately, or refrigerate for up to 2 hours before serving.