Ingredients:

  • 6 large hard-boiled eggs, peeled and halved lengthwise
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 cups neutral oil for frying
  • 3 tbsp Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 strips cooked bacon, crumbled
  • Fresh chives for garnish

Instructions:

  1. Set up a dredging station with three bowls: one with flour, one with the beaten eggs and water, and one with the combined panko, Parmesan, garlic powder, and paprika.
  2. Dredge each egg white half in the flour, shaking off the excess. Dip into the egg wash, then press firmly into the panko-parmesan mixture, ensuring the cup is fully coated.
  3. Heat oil to 350°F (175°C). Fry the eggs for 60-90 seconds per side until mahogany-colored. Transfer to a wire rack to drain.
  4. Mash the yolks until smooth. Fold in the Greek yogurt, mayonnaise, mustard, vinegar, salt, and pepper. Whip until velvety.
  5. Transfer filling to a piping bag and fill each crispy egg shell. Garnish with crumbled bacon and fresh chives.