In a large saucepan, cover eggs with cold water by 1 inch. Bring to a boil over medium-high heat. Cover and remove from heat; let stand 8 minutes. Place eggs in ice water to stop cooking. When cool, peel eggs. Cut in half lengthwise and spoon out egg yolks into two medium bowls.

Add 2 tablespoons sour cream, 2 tablespoons mayonnaise, dill pickle relish and dry mustard to half of the egg yolks. With electric mixer, beat on medium speed until smooth. Set aside. Add 2 tablespoons mayonnaise and barbecue sauce to remaining yolks and beat on medium speed until smooth.

Prepare three 16-inch decorating bags with Color Swirl coupler pieces. Place decorating tip 1M on joined coupler pieces and twist on ring. Fill bags with pickle egg mixture, barbecue egg mixture, and remaining 3/4 cup sour cream. Piping filling into eggs and sprinkle with chives.

Makes 8-10 servings.