• Slice each hard-boiled egg in half lengthwise.
• Remove the yolks and add them in a medium bowl.
• Set the egg whites aside on a plate or serving platter.

Make the Filling:

• Add pickled jalapenos and juice, Dijon, mayonnaise, ½ teaspoon salt, ½ teaspoon Cajun seasoning, and black pepper to the same bowl with the yolks.
• Mix thoroughly until smooth and creamy. Set aside.

Coat the Egg Whites:

• Prepare a breading station with 3 shallow bowls for dredging: one for flour, one with the beaten egg, and the third with panko breadcrumbs.
• Add the remaining ½ teaspoon salt and ½ teaspoon Cajun seasoning to the panko breadcrumbs.
• Carefully dip each egg white first in flour, then in the beaten egg, and finally in the seasoned panko breadcrumbs.

Fry the Egg Whites:

• Heat 2 inches of vegetable or canola oil in a deep-frying pan or heavy pot over a medium-high heat.
• Once the oil is hot and reaches 360°F, lower the breaded egg whites into the oil, and fry for 1 to 2 minutes per side.
• Fry in batches if necessary.
• Use a slotted spoon to remove the fried egg whites and transfer them to a paper towel-lined plate to drain off the excess oil.
• Let them cool slightly.

Fill the Egg White Halves:

• Use a spoon or piping bag to evenly distribute the yolk mixture into the hollows of the fried egg whites.

Add the Garnish:

• Garnish with a sprinkle of Cajun seasoning, pickled jalapeno slices and chopped chives if liked.
• Arrange the fried deviled eggs on a serving platter and serve immediately.