Cut boiled eggs in half. Remove egg yolks from eggs and set hard-boiled whites aside.
Combine mayonnaise, mustard, sweet relish, salt, cayenne pepper, Tabasco and egg yolks in a medium bowl. Stir to a smooth consistency.
Fill a pastry bag with the mixture and then fill each egg half with the mixture.
Once filled, chill the eggs for 30 to 45 minutes.
Dust egg halves with flour, dip into buttermilk, and gently roll egg halves in Panko breadcrumbs.
Lower eggs into hot vegetable oil to fry until golden brown. Oil should be about 350℉.
Pair with your favorite dipping sauce. Raspberry chipotle is a perfect match!