• Step 1: Boil & Prepare the Eggs
• Place 6 large eggs in a pot and cover with cold water.
• Bring to a boil, then remove from heat and let them sit for 10-12 minutes.
• Transfer eggs to an ice bath to cool for 5 minutes.
• Peel the eggs carefully and slice them in half lengthwise.
• Remove the yolks and place them in a separate bowl for the filling.
• ✔️ Pro Tip: Use older eggs for easier peeling!
• Step 2: Prepare the Deviled Egg Filling
• Mash the yolks with a fork until smooth.
• Add mayonnaise, Dijon mustard, hot sauce, garlic powder, onion powder, pickle relish, lemon juice, salt, and pepper.
• Mix until creamy and well combined.
• Transfer the filling to a piping bag or a ziplock bag with the tip cut off for easy filling.
• ✔️ Want extra creaminess? Add a bit of sour cream or Greek yogurt!
• Step 3: Bread the Egg Whites

Set up a dredging station with 3 bowls:

• Bowl 1: Flour mixed with salt, pepper, and paprika.
• Bowl 2: Beaten eggs.
• Bowl 3: Panko breadcrumbs.
• Coat each egg white half in flour, dip in beaten eggs, then coat in panko breadcrumbs.
• Set them on a plate and let them rest for 5 minutes to allow the breading to adhere.
• ✔️ For extra crunch, double-coat the eggs by repeating the process!
• Step 4: Deep Fry Until Golden Brown
• Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
• Carefully drop the coated egg whites into the hot oil.
• Fry for 1-2 minutes per side until golden and crispy.
• Transfer to a paper towel-lined plate to drain excess oil.
• ✔️ For a healthier version, air-fry them at 375°F (190°C) for 6-8 minutes!
• Step 5: Fill & Garnish the Eggs
• Pipe the deviled egg mixture into the crispy egg white halves.
• Sprinkle with paprika, chopped chives, and crumbled bacon.
• Serve immediately and enjoy!
• ✔️ Want extra flavor? Add crispy jalapeños or grated parmesan on top!