Remove the yolks from the hard boiled egg whites. Add the yolks to a bowl and add the egg whites to a platter or sheet pan.

To the bowl of yolks, add the mayo, dijon, worcestershire, brine, dill, and salt and pepper and mash with a fork until super smooth. Taste for seasoning and add more salt and pepper, as needed.

Set up three bowls. In one bowl, mix together the flour, paprika, and salt. In a second bowl, whisk together the eggs and tabasco. In the third bowl, add the panko.

Cover the hard boiled egg white half in the flour mixture and shake off the excess. Add it to the egg mixture and coat it completely. Then, transfer it to the panko bowl and gently press the panko all over to coat it. Transfer to a plate or wire rack and repeat with all egg white halves.

Add about 2” of oil to a heavy-bottomed pot and set it over medium heat until it reaches a steady 350F on an oil thermometer or digital thermometer.

Use a metal slotted spoon or spider to add a few egg halves at a time to the oil and fry for 1-2 minutes until deeply golden, flipping as needed.

Remove the fried eggs to a wire rack or a pan lined with paper towels and finish frying the eggs in batches.

Transfer the yolk mixture to a piping bag fitted with your favorite piping tip and swirl it in to the openings. Or, just use a spoon to add it in.

Top the egg yolks with fresh dill, fried bacon pieces, smoked salmon, a dash of paprika, minced chives, or an olive or pickle slice.

Serve warm or at room temperature.