Fried Deviled Eggs

Bring a large pot of water to a boil over high. Carefully lower 12 of the eggs into water using a slotted spoon or steamer basket. Cook 10 minutes. While eggs are boiling, fill a large bowl with cold water and ice. After eggs have cooked, immediately transfer to ice water bath, and let stand 15 minutes. 

Peel eggs, and cut in half lengthwise. Carefully remove yolks, and place in a bowl. Set whites aside. Mash yolks with a fork; add mayonnaise, relish, cayenne, and 1/2 teaspoon of the salt, and stir until smooth. Transfer yolk mixture to a ziplock plastic bag, seal, and set aside.

Heat oil in a large Dutch oven over medium-high to 350°F. Fill a shallow dish with water. Place flour in a second shallow dish. Whisk remaining 3 eggs in a third shallow dish. Place breadcrumbs in a fourth shallow dish. Dip each egg white half in water, letting water drip off. Dredge in flour, gently shaking off excess. Dip in beaten egg, letting excess drip off. Dredge in breadcrumbs, gently shaking off excess.

Working in batches of 8 halves, fry coated egg whites in hot oil until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle evenly with remaining 1 teaspoon salt.

Snip off 1 corner of plastic bag with yolk mixture to make a small hole. Pipe about 2 teaspoons yolk mixture onto each fried egg white half. Sprinkle evenly with chives.