Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.

To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.

Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.

Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.

Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.

Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.

Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.