Ingredients:

  • 12 large Eggs (older eggs preferred)
  • 1/2 cup Kewpie Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tsp Pickle Juice
  • 1/2 tsp Smoked Paprika
  • 0.25 tsp Salt
  • 0.25 tsp White Pepper
  • 1 cup All-Purpose Flour
  • 2 large Eggs, beaten (for egg wash)
  • 2 cups Panko Breadcrumbs
  • 4 strips Thick-Cut Bacon, fried and crumbled
  • 1 tbsp Fresh Chives, minced
  • 12 slices Pickled Jalapeño (optional)
  • 1 quart Neutral Oil for frying

Instructions:

  1. Place 12 eggs in a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath for at least 10 minutes. Peel carefully and slice in half lengthwise.
  3. Remove the yolks and place them in a medium bowl. Set the egg white halves aside on a paper towel to ensure they are dry.
  4. Mash the yolks with Kewpie mayonnaise, Dijon mustard, pickle juice, and smoked paprika until velvety smooth. Season with salt and white pepper. Transfer to a piping bag with a star tip and refrigerate.
  5. Prepare the double-dredge station: Place flour in one bowl, 2 beaten eggs in a second, and panko breadcrumbs in a third.
  6. Coat each egg white half first in flour (shaking off excess), then in the egg wash, and finally in the panko, pressing firmly to adhere.
  7. Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the breaded whites in batches for 30-45 seconds until a deep golden brown. Remove with a slotted spoon and drain on paper towels.
  8. Pipe the chilled yolk mixture into the warm, fried egg white cavities.
  9. Garnish with crumbled bacon, minced chives, and an optional pickled jalapeño slice. Serve immediately.