Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat.

Once boiling, cover the pot, remove from heat, and let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel and slice in half lengthwise.

In a mixing bowl, combine the egg yolks, mayonnaise, sour cream, French onion dip mix, Dijon mustard, garlic powder, salt, and black pepper.

Mash the mixture with a fork until smooth and well combined.

Using a piping bag or spoon, fill the egg white halves with the yolk mixture.

Sprinkle the tops with chopped chives and crispy fried onions for garnish.

Arrange the deviled eggs on a serving platter and serve immediately or refrigerate until ready to serve.