Start by placing a dozen eggs in a large saucepan and cover them with cold water, ensuring the water is at least an inch above the eggs. Bring the water to a rapid boil over medium-high heat, then reduce the heat and let the eggs simmer for 10 minutes.

Once the eggs are cooled, carefully tap them on a hard surface and peel off the shells under running water for easier removal. Cut the peeled eggs in half lengthwise and gently scoop out the yolks into a mixing bowl.

In the bowl with the yolks, mash them using a fork until they are smooth. Add mayonnaise, Dijon mustard, vinegar, and a pinch of salt, pepper, and smoked paprika to taste. Mix until fully combined and creamy. Transfer the yolk mixture into a piping bag.

Set up a breading station with three separate shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third filled with panko breadcrumbs.

Take each egg white half and dust it lightly in the flour, tapping off any excess. Then, dip it into the beaten eggs. Finally, coat it with panko breadcrumbs, pressing gently to adhere.

In a heavy skillet, pour enough vegetable oil to cover the bottom by about half an inch and heat over medium-high heat until it reaches 350°F (175°C).

Carefully add the coated egg whites to the hot oil in batches, frying each for about 1-2 minutes or until golden brown and crispy. Use a slotted spoon to flip halfway through.

Once all the fried egg whites are cool enough to handle, fill each half with the yolk mixture. Garnish with smoked paprika and chopped chives.