Step 1

Fill a medium Dutch oven with 3 inches oil and heat to 350 degrees F. (Keep an eye on it and adjust the heat if it heats up too quickly.)

Step 2

Slice the hard-boiled eggs in half. Transfer the yolks to a mixing bowl; set the whites aside on a plate. Use a fork to mash and break up the yolks. Add the mayo, chives, mustard and hot sauce. Use the fork to evenly combine the ingredients into a mostly smooth mixture. Season to taste. Transfer the mixture to a resealable plastic bag and refrigerate until ready to assemble.

Step 3

Set up a dredging station. Add the flour to a shallow bowl and season with salt and pepper. Add the remaining 2 eggs to another shallow bowl and whisk to break up the yolks. Add the panko and Parmesan to another shallow bowl and mix to combine. Dip one egg white in the flour to completely coat it, shaking off any excess. Next, dip into the egg mixture, thoroughly coating it. Let any excess egg drip off the white, then transfer it to the panko mixture. Turn the egg white in the panko mixture to fully coat. Set the egg white aside and dredge the remaining egg whites.

Step 4

In batches of six, transfer the breaded egg whites to the hot oil to fry. Cook until the panko is golden brown, 2 to 3 minutes. Remove to a paper towel-lined plate, cut-side down. (This helps prevent any oil from pooling in the yolk divots.) Make sure the oil comes back up to 350 degrees F before continuing. Let the egg whites cool a few minutes before assembling.

Step 5

Remove the filling from the fridge. Snip one corner off the bag, allowing you to easily pipe the filling into the egg whites. Divide the mixture evenly among the egg whites.

Step 6

Garnish the deviled eggs with the remaining chives and pinches of paprika. Serve immediately.