Step 1

Smoke the Flour and Panko: Preheat your smoker to around 150°F. On one half of a baking sheet add flour on the other half add panko crumbs. Place the baking sheet in the smoker and smoke the flour and panko for 1-2 hours, stirring occasionally. Remove the smoked flour and panko from the smoker and set aside.

Step 2

Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook the eggs for 10-12 minutes. Remove from heat and place the eggs in an ice water bath to cool completely. Once cooled, carefully peel the eggs and cut them in half lengthwise. Remove the yolks and set aside.

Step 3

Prepare the Filling: In a food processor, combine the egg yolks, mayonnaise, roasted garlic hot sauce, grainy mustard, black pepper, salt, and lemon juice. Process the mixture until smooth and creamy. Adjust the seasoning to taste if needed.

Step 4

Coat the Egg Whites: In a shallow bowl whisk one egg and dunk each egg white until coated. Cover the egg white with smoked flour then smoked panko crumbs pressing gently to ensure it adheres to the egg white surface.

Step 5

Deep Fry the Deviled Egg Halves: In a deep skillet or frying pan, heat enough cooking oil (beef fat recommended for added flavor) to about 350°F (175°C). Carefully place the coated egg whites in the hot oil, a few at a time, and fry until they turn golden brown and crispy. It should take around 2-3 minutes per batch. Use a slotted spoon to remove the fried egg whites and place them on a plate lined with paper towels to drain any excess oil.

Step 6

Assemble and Garnish: Once all the egg white halves are fried, fill each half with the prepared filling using a spoon or a piping bag for a neater presentation. Garnish the deviled eggs with small pieces of prosciutto and chopped fresh chives.