Hard-boil the eggs: Place 12 eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a gentle boil, cover the pan, and remove from heat. Let sit 10–12 minutes, then transfer the eggs to an ice bath to stop cooking.

Peel and halve: Once cool, peel the eggs and slice them lengthwise. Gently pop the yolks into a bowl and place the whites on a tray.

Make the filling: Mash the yolks with the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Refill the whites: Spoon or pipe the yolk mixture back into the egg white hollows, building a little mound on top. Chill for 10 minutes to firm up slightly.

Prep the dredging station: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with panko mixed with Parmesan and smoked paprika.

Coat the eggs: Gently press each filled egg into the flour, dip into the beaten egg, and then coat with the panko mixture, pressing lightly so the crumbs adhere.

Fry or air-fry: Heat vegetable oil in a skillet over medium heat until shimmering. Fry the eggs for 1–2 minutes per side until golden and crisp, or air-fry at 375°F (190°C) for 6–8 minutes.

Drain and garnish: Transfer to a paper towel-lined plate to drain. Sprinkle with extra smoked paprika and chopped chives before serving.