Step

• 1

  Cook the jumbo eggs: Have ready a bowl of ice water large enough to hold the 6 eggs. Place the eggs in a pot and cover with water by 1 inch. Bring to a boil over high heat, reduce to a simmer, then cook for 13 minutes. Transfer the eggs to the ice water to cool, then carefully peel.

• 2

  Make the filling: Cut the cooked eggs in half. Carefully remove the yolk and transfer to a medium bowl. Reserve the whites on a rimmed baking sheet. Cover and keep refrigerated. To the yolks, add the mayonnaise, mustard, jalapeños, chives, and cheese and mix well to combine. Transfer the filling to a piping bag or zip-top bag with a corner snipped off and set aside. (If making ahead, cover and refrigerate; let warm briefly before filling.)

• 3

  Combine the flour and the 2 Tbsp Honey Hog Seasoning in a bowl. Crack the two eggs into another bowl and beat well. Place the pork panko in a third bowl. Dredge each cooked egg white into the flour, being sure to coat it completely, then into the egg, letting any excess drip off, then into the pork panko, ensuring it coats the entire egg white.

• 4

  Line a rack with paper towel. Fill a pot halfway with vegetable oil, clip a deep fry thermometer to it, and heat the oil on the Trager Induction cooktop or the stove over medium heat to 350°F. In batches, carefully lower the coated egg whites in the oil and fry, adjusting the heat as necessary, until golden brown, about 2 minutes. Transfer to the prepared rack to drain and cool slightly.

• 5

  Pipe the filling into the fried egg whites. Sprinkle with a little of the Honey Hot Hog Seasoning, the bacon, and the chives and serve immediately. Enjoy!