1. Bring a large pot of water (about 8 cups) to a boil. Using tongs or a slotted spoon, gently lower 6 eggs into the water. Return to a boil, cover, reduce heat to medium-low, and cook for 12 minutes. Meanwhile, prepare an ice bath. Transfer eggs to the ice bath for 30 seconds, then rinse under cold water and peel.

2. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard. Mash and stir until smooth. Season with salt and pepper. Cover and refrigerate.

3. Place flour, remaining 2 eggs, and panko into 3 separate shallow bowls. Add 1 tsp water to eggs and whisk. Stir garlic powder into flour. Dredge each egg white in flour, then egg, then panko. Place on a plate.

4. Add about 3” vegetable oil to a large heavy-bottomed pot over medium heat. Heat to 350°F. Gently fry breaded egg whites until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and season with salt.

5. Fill fried egg whites with yolk mixture and garnish with chives and smoked paprika.