Place the 6 large eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs and transfer them to an ice bath to cool completely.

Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg whites aside.

To prepare the filling, mash the yolks with a fork until smooth. Mix in the mayonnaise, fresh dill, Dijon mustard, salt, and white pepper until creamy. Cover and refrigerate the filling while you prepare the fried egg whites.

Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of panko and regular breadcrumbs.

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

Dredge each egg white half in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Press gently to ensure an even coating.

Fry the breaded egg whites in batches, turning occasionally, until golden brown and crispy, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Once the egg whites have cooled slightly, pipe or spoon the prepared yolk filling into each fried egg white half.

Garnish with a sprinkle of paprika and extra fresh dill. Serve immediately. Enjoy!