STEP 1

Make the spicy mayo: In a small bowl, whisk together the mayonnaise, lemon juice and zest, Old Bay seasoning and cayenne. Season with salt.

STEP 2

Pour enough oil into a 3-quart heavy-bottomed saucepan until it reaches a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°.

STEP 3

In a food processor, pulse the panko until finely ground.

STEP 4

Place the panko, flour and egg into 3 separate bowls. Stir the baking powder into the flour.

STEP 5

Working with one pickle at a time, dredge in flour, allowing any excess to fall. Dip each pickle into the egg then coat evenly in panko bread crumbs.

STEP 6

Working in batches, fry the pickles, turning halfway through, until crisp and light golden brown, 3 to 4 minutes. Using a slotted spoon, remove the pickles and transfer to a paper-towel lined plate and season immediately with salt. Serve with the spicy mayo.

Directions

STEP 1

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs.

STEP 2

Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.

STEP 3

Remove from heat and leave covered for 14 minutes

STEP 4

Rinse under cold water continuously for 1 minute.

STEP 5

Crack egg shells and carefully peel under cool running water.

STEP 6

Gently dry with paper towels.

STEP 7

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

STEP 8

Mash the yolks into a fine crumble using a fork.

STEP 9

Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

STEP 10

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

STEP 11

Sprinkle with paprika and serve.