Cut the hard-boiled eggs in half lengthwise. Scoop out the yolks into a bowl and set aside. In three separate bowls, add flour to one, two beaten eggs to the second, and panko breadcrumbs to the third. Whisk the eggs until combined. Coat each egg half in the flour, then dip in the egg, and finally coat with the panko breadcrumbs
In a skillet, heat oil to 350°F. Add the breaded egg halves into the oil and fry until golden brown and crispy, about 2 minutes on each side. Remove from the oil and sprinkle with salt and pepper
In the bowl with the yolks, add mayo, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well with a fork until smooth and creamy. Transfer the filling to a piping bag or a ziplock bag, and pipe it into the hollowed-out egg whites. Lightly sprinkle with smoked paprika, chives, and bacon crumbles. Serve immediately
