Ingredients

8 large eggs, divided	3 Tbsp. mayonnaise	1 Tbsp. sour cream
1 tsp. hot sauce	1 tsp. Dijon mustard	Kosher salt
Freshly grond black pepper	1/2 cup all-purpose flour	3/4 cup panko breadcrumbs
1 tsp. garlic powder	vegetable oil, for frying	Finely sliced chives, for garnish
Smoked paprika, for garnish

Directions

Step 1: Bring a large pot of water (about 8 c. water) to a boil. Using tongs or a slotted spoon, gently lower 6 eggs into water. Return to a boil, cover, reduce heat to medium-low, and cook 12 minutes. About 3 minutes before eggs are cooked, fill a large bowl with about 2 c. ice and about 3 c. water. Transfer eggs to ice bath. Let sit about 30 seconds. Drain, rinse eggs under cold water, and peel.

Step 2: Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.

Step 3: Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate.

Step 4: Add about 3” oil to a large heavy bottomed pot over medium heat. Heat oil to 350°, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.

Step 5: Fill fried egg whites with yolk mixture and garnish with chives and paprika. Enjoy