Cajun Style Fried Deviled Eggs

FILLING:--
12 hard boiled eggs, peeled & halved lengthwise
2 tbsp SIDS RASPBERRY HONEY MAYO
1½ tbsp dill pickle relish
2 tsp yellow mustard
1 tsp Cajun seasoning
2-3 dashes Kaitaia Fire
Breading:--
1½ cups flour
2 large eggs, beaten
2 cups bread crumbs
1 tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
Rice bran oil, for frying
Smoked paprika

Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Stir in SIDS RASPBERRY HONEY MAYO, relish, mustard, Cajun seasoning and Kaitaia Fire. Whisk everything together until evenly combined and smooth. Cover and refrigerate until ready to use.
To a separate medium mixing bowl, add the breadcrumbs, SIDS CRAZY SALT, and SIDS SALT & PEPPER. Toss together until evenly incorporated.
Coat the egg whites in flour, shaking off any excess. Dunk them in the beaten eggs then coat them in the breading mixture.
Fill a heavy bottomed pot with rice bran oil until it's 5-7 cm high. Heat until a thermometer reaches 175°C.
Add the egg whites, working in batches of 4, and fry for 2 minutes per side until they're golden brown and crispy. Remove them to a paper towel lined plate to drain any excess oil. Repeat until all the egg whites are fried.
Pipe the creamy yolk mixture into each fried egg. Sprinkle them with a bit of smoked paprika and serve.