Add the eggs to a large saucepan filled to cover eggs with cold water. Bring to a boil. As soon as the water comes to a good rolling boil remove from heat and let sit in water for about 15 minutes.

Peel eggs and slice lengthwise. Remove yolks to a bowl. Add mayo, mustard, onions, salt and pepper. Blend well. Adjust seasoning to taste.

Note: you do not want the mixture to be soft and mushy, so that it stays in the whites when rolling for frying.

Place mixture in a Ziploc bag and clip corner to use to fill egg whites.

Heat oil to 350°F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. (You can add other seasonings here to your preferred taste too).

In another bowl, beat the eggs, in a third bowl add one cup of panko.

Dip the eggs into the flour, then the eggs and finally the panko. Gently place the eggs into the hot oil. Fry slowly until golden brown. Remove to a paper towel line sheet tray. Garnish if you want with paprika and parsley.

May be served plain or with a dipping sauce.

Enjoy!