Instructions

• Slice the 12 hard‑boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl; set the egg whites aside on a plate.
• Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon dill pickle relish, 1 tablespoon yellow mustard, salt to taste, and black pepper to taste until smooth. Transfer the mixture to a piping bag or set aside for spooning.
• Set up a breading station with the 1/2 cup all‑purpose flour in one shallow dish, the 2 beaten large eggs in a second dish, and the 1 cup panko breadcrumbs in a third dish.
• Pat each egg white dry with paper towels. One at a time, dredge an egg white in flour, shaking off any excess; dip it into the beaten eggs; then coat evenly with panko, pressing the breadcrumbs gently so they adhere. Place the breaded whites on a tray or plate.
• Pour enough vegetable oil into a deep fryer or large heavy pot so the egg halves can be mostly submerged (use a thermometer). Heat the oil to 350°F.
• Fry the breaded egg whites in batches—do not overcrowd the pot—until golden brown, about 2–3 minutes per batch. Keep the oil temperature at 350°F between batches.
• Remove the fried egg whites with a slotted spoon and drain on paper towels. Let them cool just enough to handle.
• Pipe or spoon the yolk mixture back into the fried egg white halves.
• Sprinkle with paprika to garnish and serve.