Using a sharp knife, cut each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the yolks well with a fork. Add the sour cream, mustard, kosher salt, garlic powder, and paprika. Stir until the yolk mixture is as creamy and smooth as you can get it.
Spoon the mixture into the egg white halves. Top with crumbled bacon and chopped parsley.
Serve immediately, or chill until ready to serve and up to three days.
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Notes
For this recipe, you want to cook the eggs so that they are truly hard-boiled, not medium-boiled. The yolks need to be firm and fairly dry in order for you to be able to mash them properly.