FOR THE EGGS

1. In a medium saucepan, add the eggs and cover with water by one-two inches.  Bring the eggs to a boil over high heat.  Once they come to a boil, cover and remove the pan from the heat.  Let the eggs stand in the hot water for ten minutes.
2. Pour off the hot water from the saucepan and shake the eggs back and forth a bit to crack the shells slightly.  Next, add cold water and about one cup of ice cubes to cover the eggs.  Let cool for 5 minutes and peel. 
3. Slice in the eggs in half down the center and transfer the yolks to a small bowl.  Using a fork or small potato masher, mash the yolks until no clumps remain. 

FOR THE FILLING

1. To the bowl of mashed yolk, add the mayo, sour cream, vinegar, mustard, adobo sauce, sugar, salt and pepper.  Using a rubber spatula combine all of the ingredients together.  If necessary, press the filling against the sides of the bowl to create a smooth consistency. 
2. Arrange the egg whites on a serving platter.  Then spoon or pipe the filling into each egg.  
3. Garnish with the crumbled, bacon and chives.  Serve immediately and watch them disappear!