Step 1Bring a large pot of water to a boil. (For 12 eggs, use about 4 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.

Step 2A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.&;

Step 3Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water, or peel while still in ice water.

Step 4Slice eggs in half lengthwise. Scoop yolks into a medium bowl; reserve egg whites. Add sour cream and mayonnaise to egg yolks. Using a handheld mixer on medium-high speed, beat yolk mixture until smooth. Add onion powder, garlic powder, and salt and beat until incorporated. Fold in chives.

Step 5Arrange reserved egg whites on a platter. Transfer filling to piping bag fitted with star tip. Pipe filling into egg whites.

Step 6Top with more chives and chip bits. Serve immediately.