Boil and peel eggs.

Cook bacon until evenly brown. Crumble and set aside.

Cut eggs in half length-wise. Remove yolks to a small bowl. Mash egg yolks with mayo, bacon, and cheese.

Stir in mustard. Add sour cream as needed to smooth mixture. Put mixture in a plastic bag, cut off corner, and pipe into egg white halves. Refrigerate until serving.