Hard boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover the pot, remove it from heat, and let it sit for about 12 minutes. Then, cool them in an ice bath for at least 5 minutes.

Prepare the eggs: Peel the cooled eggs and cut them in half lengthwise. Gently remove the yolks and place them in a bowl.

Mash the yolks with a fork. Mix in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth and creamy.

Set up the breading station: Prepare three bowls: one with flour, one with the beaten eggs, and the last with breadcrumbs.

Dip each filled egg half in flour, shaking off any excess, then coat it in the beaten eggs, and finally roll it in breadcrumbs until fully covered.

In a large skillet, heat about an inch of oil over medium heat until it reaches around 375°F. Carefully place the breaded egg halves in the hot oil. Fry each side for about 2-3 minutes, or until golden brown and crispy.

Remove the fried deviled eggs and place them on paper towels to drain excess oil. Serve hot for the best texture and flavor.