Bring a large pot of cold water to a boil and then slowly lower in the eggs one at a time. Bring back to a simmer and cook until for 7 minutes. Turn off the heat, place the lid on and let sit for 10 minutes. Then transfer the eggs into an ice bath and let sit until cooled through. Crack each egg a bit and peel under water.

Slice the eggs in half and then gently remove the yolks into a large bowl. Add the butter, sour cream, granulated garlic, granulated onion, paprika and a pinch of salt and pepper. Mash with a fork until you get it as smooth as possible.

Finely chop half of the bacon and add it to the bowl with the yolks. Cut the rest in larger chunks and set aside for garnish. Add half of the scallions and cheese to yolks as well and stir until well combined. Transfer the mixture to a piping bag, fitted with a star tip, and pipe the mixture into the egg whites.

Top each with bacon, cheese, scallions and small pieces of potato chips. Sprinkle with a bit of coarse black pepper. Serve immediately and enjoy!