Start by hard boiling 6 large eggs; let them cool completely before peeling. Carefully slice each egg in half and gently scoop out the yolks into a mixing bowl.

In the bowl with the yolks, mix in ¼ cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon yellow mustard, 1 teaspoon Cajun seasoning, and a few dashes of hot sauce. Blend these ingredients until thoroughly combined and creamy, then cover the bowl with plastic wrap and refrigerate for about 20 minutes to let the flavors meld beautifully.

While the yolk mixture chills, set up your breading station. In a shallow bowl, combine ½ cup Panko bread crumbs, 1 teaspoon gumbo file powder, and a pinch of salt and pepper. In another bowl, place ¼ cup all-purpose flour, and in a third bowl, beat 2 eggs.

Take your egg white halves and first dust them in the flour, shaking off any excess. Next, dip each floured egg white into the beaten eggs, allowing the excess to drip off. Finally, coat them generously with the Panko mixture, pressing lightly to ensure the crumbs adhere well.

In a heavy pot, pour enough canola oil to cover the bottom, about 2 inches deep, and heat it on medium-high until it reaches 350°F.

Carefully add the breaded egg whites to the hot oil in batches, frying them for about 2-3 minutes on each side, or until they’re golden brown and crispy.

Once the egg whites have cooled slightly, take the chilled yolk mixture from the fridge and fill each crispy egg white generously.

Sprinkle a dusting of smoked paprika on top of each filled egg, arrange them on a serving platter, and serve immediately.