Deep-fried deviled eggs

Ingredients:

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon distilled white vinegar
• 2 teaspoons mustard
• Vegetable oil, for deep-frying
• 0.5 cups flour
• 1 and 1/4 cups panko breadcrumbs
• Paprika and pickled jalapeño rings, for serving
• Special equipment: pastry bag with a simple round tip, deep-fry thermometer

Preparation:

1. Bring water to a boil in a large saucepan and carefully lower 10 eggs. Set a timer for 12 minutes. Bring to a boil again, then reduce the heat. When the eggs are done, drain and immediately transfer them to a bowl of ice water. Let them sit for 10 minutes. Peel the eggs, halve them, and separate the whites from the yolks.
2. Place the yolks in a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Whisk until smooth, then whisk vigorously to break up any large lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
3. Pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan, attach a deep-frying thermometer, and heat the oil to 350°F (175°C). Place the flour on a plate and mix with 1/2 teaspoon of salt and black pepper to taste. Crack the remaining 2 eggs into a shallow bowl and lightly beat them with 1/4 cup of water. Place the breadcrumbs on another plate. Line a third plate with paper towels.
4. Roll the egg whites in flour, then dip them in the egg, let the excess drip off and roll them in breadcrumbsFry the egg whites, a few at a time, stirring occasionally, until golden brown, 2-3 minutes. Transfer the fried egg whites, convex side up, to a paper towel-lined plate and sprinkle with salt while still hot.
5. Turn the egg whites over, fill them with the yolk mixture, sprinkle with paprika, and garnish with jalapeño. You can fill them with either warm or cooled fried whites.