Finely chopped chives, for garnish

Smoked paprika, for garnish

Place six eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off the heat, cover the 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 the bowl. Reserve the halved egg whites for deep frying.

Mash yolks with the back of a fork and stir until the mixture is smooth. If you want to ensure there are no lumps and you are planning on piping the filling, you can press the mixture through a fine-mesh strainer.

Season with salt and pepper.

Cover and refrigerate while frying eggs.

Place three shallow bowls or plates in a row.

Add the flour, a pinch of salt, and one teaspoon of garlic powder to the first bowl and stir to combine.

Add the two final eggs to the second bowl and beat until frothy with one teaspoon of water.

Into the third bowl, add the panko breadcrumbs.

Dredge each egg white first in flour, then egg, then panko, and place on a plate or tray.

Add about 2 inches of vegetable oil to a large heavy-bottomed pot over medium heat. Heat oil to 350°.

Gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. You don’t want to over crowd the pan, so do them in batches. The egg whites are already cooked, it is the golden color you are looking for.

Remove, drain on a paper-towel-lined plate, and season with salt.

Fill fried egg whites with yolk mixture either by spooning them or piping and garnish with chives and paprika.

Serve while still warm or at room temperature.