Start by placing the eggs gently in a pot and cover them with cold water. Bring to a boil over medium heat, cover the pot, and let sit for about 10-12 minutes.

Prepare an ice bath with cold water and ice. After 10-12 minutes, transfer the eggs into the ice bath and cool for about 10 minutes.

Carefully crack and peel the cooled eggs under running water, then slice each egg in half and scoop the yolks into a mixing bowl.

Mash the yolks and mix in mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.

Spoon or pipe the yolk mixture back into the egg whites, chill in the refrigerator for at least 20-30 minutes.

Prepare your breading station with flour, egg and milk mixture, and panko breadcrumbs.

Retrieve the filled egg halves, dip each in flour, then egg wash, and finally coat with panko breadcrumbs.

In a frying pan, heat oil over medium heat until it reaches 350°F (175°C). Fry the breaded egg halves until golden brown, about 1-2 minutes per side.

Transfer the fried eggs to a paper towel-lined plate to absorb excess oil, then garnish with paprika, chives or green onions, and crumbled bacon.