Sour Cream–Bacon Deviled Eggs

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy. To yolks, add sour cream, bacon, cayenne pepper, salt, and freshly ground black pepper; mix. Fill egg whites. Garnish with reserved bacon. Cover and refrigerate for at least 30 minutes, or until ready to serve.