1. Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
2. Drain the hot water and immediately place the eggs in a bowl of ice water to cool completely—this makes peeling easier and stops the cooking process.
3. Once cooled, peel the eggs carefully and roughly chop them into bite-sized pieces.
4. In a medium bowl, mix the mayonnaise, Dijon mustard, lemon juice, red onion, chives, smoked paprika, salt, and pepper until well combined.
5. Gently fold the chopped eggs into the dressing mixture, being careful not to mash them too much—you want those lovely chunks to shine through.
6. Spread the panko breadcrumbs on a plate. Lightly press the egg salad mixture into small patties (about 2-3 inches wide).
7. Heat olive oil or butter in a non-stick skillet over medium heat. Carefully place the patties in the pan and fry for 3-4 minutes on each side, or until golden and crispy.
8. Transfer the crispy egg patties to a paper towel-lined plate to drain any excess oil.
9. Serve warm or at room temperature, garnished with extra chives or a sprinkle of smoked paprika if desired.

From my experience, the key to getting the perfect crispy crust is making sure your oil is hot enough before frying. Too cool, and you’ll end up with soggy patties instead of that satisfying crunch. This little trick came from watching my grandmother’s patience in the kitchen—she always said, “Good things take their time, but quick things take their heat!”