Chill hard-boiled eggs in cold water.

When completely cold, cut the eggs in the shell lengthwise.

Carefully remove the egg halves without damaging the shells.

Finely chop the removed egg yolks and whites.

In a pan, brown the chopped chives (or onion) in butter.

In a bowl, combine the chopped eggs, browned chives/onion, salt, pepper, and sour cream.

Mix all ingredients thoroughly.

Carefully refill the egg shells with the egg mixture.

Sprinkle the tops of the stuffed eggs with bread crumbs.

Brown the tops of the eggs by either frying face down in a pan or buttering the tops and broiling until golden brown.

Serve immediately or chill for later serving.