Preparation

1. Place the eggs in a single layer in a large pot and cover with cold water by about 1 inch.
2. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10-12 minutes.
3. Prepare an ice bath by filling a large bowl with cold water and plenty of ice.
4. Transfer the cooked eggs to the ice bath and let cool for at least 10 minutes to stop the cooking and make peeling easier.
5. Gently tap each egg on the counter to crack, then peel under cool running water.
6. Pat dry with paper towels, then slice each egg in half lengthwise and carefully remove the yolks to a medium bowl.

Making the Filling

1. Mash the yolks with a fork until very fine and crumbly.
2. Stir in the mayonnaise, mustard, sweet pickle relish, vinegar or pickle juice, garlic powder, onion powder, paprika, a pinch of salt and black pepper, and hot sauce (if using). Mix until smooth, adding a splash of milk if needed.
3. Taste and adjust the seasoning as necessary.
4. Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
5. Arrange on a tray and chill in the refrigerator for 20-30 minutes to firm up the filling.

Coating and Frying

1. Place flour in one shallow bowl. In a second shallow bowl, whisk together the eggs and milk for the egg wash. In a third bowl, combine panko bread crumbs with seasoning.
2. Take one filled egg half at a time, roll it in flour, dip into egg wash, then roll in seasoned panko, pressing gently.
3. Return breaded eggs to the tray and chill for 10-15 minutes.
4. Heat oil in a skillet or Dutch oven to 350°F. Fry the eggs in batches for about 1-2 minutes per side until golden brown and crispy. Do not overcrowd the pan.
5. Remove with a slotted spoon and drain on paper towels.

Serving

1. While still warm, sprinkle with paprika, chives, and crumbled bacon if using.
2. Serve warm or at room temperature on a large platter.