Fried Deviled Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10-12 minutes until hard-boiled.

While the eggs cook, prepare an ice bath in a medium bowl.

Once cooked, immediately transfer the eggs to the ice bath to cool completely.

Peel the cooled eggs and slice them in half lengthwise.

Gently remove the yolks and place them in a separate bowl. Set the egg white halves aside.

Mash the egg yolks with a fork until they are a fine crumble.

To the mashed yolks, add mayonnaise, Dijon mustard, pickle juice, hot sauce, and Old Bay seasoning. Mix until smooth and creamy.

Transfer the yolk mixture to a piping bag fitted with a star tip and set aside.

Set up a three-part breading station. Place flour in the first bowl. In the second bowl, whisk one egg with a teaspoon of hot sauce. Place panko breadcrumbs in the third bowl.

In a deep pot, heat about 2-3 inches of vegetable oil over medium-high heat.

Take each egg white half and dredge it in flour, then dip it in the egg wash, and finally coat it thoroughly in the panko breadcrumbs.

Carefully place the breaded egg whites into the hot oil and fry for 1-2 minutes, or until golden brown and crispy.

Remove the fried egg whites with a spider strainer and let them drain on a paper towel-lined plate.

Pipe the prepared yolk filling into the center of each fried egg white half.

Garnish with a sprinkle of paprika and a small sprig of fresh dill before serving.