Preparation Steps:

• Begin by hard-boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot, turn off the heat, and let them sit for 12-15 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling.
• Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks with mayonnaise, dill pickle relish, yellow mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
• Spoon the yolk mixture back into the egg white halves. You can also use a piping bag for a more elegant presentation.
• Set up a breading station: one bowl with all-purpose flour, another with the beaten eggs, and a third with panko breadcrumbs. Dip each stuffed egg in flour, then in the beaten eggs, and finally coat with panko breadcrumbs.
• In your deep fryer or heavy pot, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the eggs.
• Carefully place the breaded deviled eggs in the hot oil, a few at a time, and fry them for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and place on a paper towel-lined plate to drain excess oil.
• Sprinkle the fried deviled eggs with paprika for a pop of color, and serve warm. They’re best enjoyed fresh out of the fryer!