8 large eggs, divided
3 tbsp mayonnaise
1 tbsp sour cream
1 tsp hot sauce
1 tsp Dijon mustard
kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
3⁄4 cup panko breadcrumbs
1 tsp garlic powder
vegetable oil, for frying
chives, finely chopped, for garnish
smoked paprika, for garnish
Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
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 egg yolk mixture with salt and pepper. Cover and refrigerate while frying eggs.
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.
Add about 3-inch oil to a large heavy bottomed pot over medium heat. Heat oil to 350 degrees F, then gently drop breaded egg whites into oil and fry for 2 to 3 minutes until golden brown. Remove, drain on a paper-towel lined plate and season with salt.
Fill fried egg whites with yolk mixture and garnish with chives and paprika.
Serve and enjoy!
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