Remove the yolks from the hard-boiled egg halves and place the yolks into a medium-sized bowl (leaving the egg whites intact). Add mayonnaise, sour cream, ranch mix, and Dijon mustard to the bowl with the egg yolks.
Place the egg yolk mixture into a plastic zipper bag and seal. Snip off one of the bottom corners of the bag with scissors, then pipe the yolk mixture evenly into the hollowed holes of the egg whites.
Sprinkle crumbled bacon and chopped chives on top of the yolk mixture. Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve.