Servings: 12 halves Ingredients6 eggs hard-boiled2 eggs stirred in bowl until blended1 cup all-purpose flour1 cup panko breadcrumbsKosher salt to taste¼ cup Kewpie mayonnaise2 tablespoons scallions white parts only1 tablespoon gochujang½ tablespoon white miso paste½ ta blespoon rice vinegar½ teaspoon mirin½ teaspoon srirachaVegetable oil for fryingFor garnish: cooked bay shrimp and chopped green tops of scallions InstructionsPush cooked egg yolks through a fine-mesh sieve to break up, then combine in a food processor with scallion whites, gochujang, miso paste, rice vinegar, mirin, and sriracha. Process ingredients until smooth. Place filling in a piping bag and reserve in the refrigerator for at least 1 hour.While filling chills, make a standard breading station of all-purpose flour, blended eggs, and panko breadcrumbs that have been lightly seasoned with kosher salt. Dredge hard-boiled egg white halves in flour, then in egg mixture, then in panko breadcrumbs to coat.Heat vegetable oil to 375 degrees F, then carefully drop breaded egg whites into oil. Fry for 3 to 4 minutes until golden brown. Once fried, drain egg whites on a tray lined with paper towels. Pipe filling into the fried egg whites and garnish with cooked bay shrimp and chopped green scallion tops. Related Stories Spring 2026Deviled Eggs for a CrowdA springtime celebration is not complete without a tray of flavorful deviled eggs. These classic hors d’oeuvres have a rich culinary history that traces back to Ancient Roman and Medieval…READ MORE Deviled Eggs for a Crowd ...read more read less