Hard-boil the eggs: Start by placing the eggs in a pot of cold water, then bring it to a boil over medium heat. Once boiling, cover and let them sit for about 12 minutes. Transfer to an ice bath to cool before peeling.

Slice the eggs: Carefully cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl, keeping the egg whites intact for filling.

Mix the yolk filling: Mash the yolks with a fork and stir in fresh chives, mayo, Dijon mustard, hot sauce, salt, and pepper until the mixture is smooth and creamy—this should take about 2 minutes of gentle mixing.

Fill the egg whites: Spoon or pipe the creamy yolk mixture back into each egg white half. Aim for a generous mound for that beautiful presentation!

Garnish the eggs: Sprinkle paprika or Old Bay seasoning over the filled eggs for a touch of color and extra flavor.

Prepare the breading station: For the fried shrimp, set out three bowls—one with whisked eggs, one with flour, and one with panko bread crumbs mixed with Kosher salt, garlic powder, onion powder, and Italian seasoning.

Bread the shrimp: Start by gently coating the shrimp in flour, then dip into the whisked eggs, and finish by completely covering with the panko bread crumbs.

Heat the oil: In a frying pan, pour enough oil to cover the bottom (about ½ inch deep) and heat over medium heat until it reaches around 350°F.

Fry the shrimp: Once the oil is hot, carefully add the breaded shrimp in batches. Fry them for about 2-3 minutes on each side or until they are golden brown and cooked through.

Serve with bang bang sauce: Arrange the fried shrimp on a serving platter alongside the Fried Shrimp Deviled Eggs and a generous bowl of bang bang sauce for dipping.