Place the eggs in a medium saucepan and cover with cold water by about an inch. Bring the water to a boil over high heat. Once boiling, remove the pan from the heat, cover it, and let the eggs sit in the hot water for 12 minutes.

Drain the hot water and run cold water over the eggs to stop the cooking process. Once the eggs are cool enough to handle, peel them and cut them in half lengthwise.

Carefully remove the egg yolks and place them in a medium bowl. Set the egg white halves aside on a plate.

Mash the egg yolks with a fork until they are crumbly. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the bowl. Mix until smooth and well combined.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.

Dip each egg white half into the flour, then the beaten eggs, and finally, coat it evenly with Panko breadcrumbs. Place the coated egg whites on a clean plate.

In a medium saucepan or deep fryer, heat 2-3 inches of vegetable oil to 350°F.

Carefully place the coated egg whites into the hot oil and fry for 1-2 minutes, or until golden brown. Remove the fried egg whites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Spoon or pipe the yolk mixture into the cavity of each fried egg white.

Garnish eggs with a sprinkle of paprika and serve immediately.