Directions

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1. Place eggs in a medium pot and cover with water by one inch.

2. Bring water to a boil, then reduce heat to simmer for 12 minutes.

3. Remove eggs and submerge in ice water for 10 minutes — this makes peeling easier.

4. Peel the eggs carefully.

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1. Cut eggs in half lengthwise with a properly cleaned, sharp kitchen knife.

2. Scoop out yolks and place them in a medium bowl.

3. Store egg whites in the refrigerator while preparing filling.

4. Mix yolks with mayonnaise, mustard, and pickled jalapeños until smooth.

5. Transfer mixture to a piping bag or Ziplock bag.

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1. Set up three bowls for dredging:
   Bowl 1: Seasoned flour
   Bowl 2: Beaten egg wash
   Bowl 3: Panko mixed with parmesan

2. Coat each egg white in flour.

3. Dip in egg wash, letting excess drip off.

4. Roll in panko-parmesan mixture until completely covered.

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1. Fill a pot halfway with peanut oil.

2. Heat oil to 350°F.

3. Carefully lower breaded eggs into hot oil.

4. Fry for 90–120 seconds until golden brown.

5. Remove with a spider or slotted spoon.

6. Place on wire rack to drain and cool.

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1. Pipe filling into fried egg whites.

2. Top with chopped bacon and chives.

3. Serve!