Place eggs in a saucepan, cover with cold water and bring to a boil over medium-high heat. When water boils, remove from heat and cover the saucepan. Let the eggs sit for 16 minutes, then drain and cool eggs in a bowl of ice water. Peel and halve lengthwise.
Scoop out yolks. Place 4 yolks in a mixing bowl and chop 4 of the empty egg white halves finely; add to yolks and mash smooth with a fork. The other 8 yolks can be saved for another recipe, if desired. Arrange the remaining 20 egg white halves on a serving plate.
Add sour cream, scallions, peppers, mustard, and salt to the mashed yolk mixture. Stir to combine well, then use a teaspoon to stuff the egg whites on the platter with the yolk mixture.