Prepare a pot of boiling water with a splash of white vinegar. Cook 6 eggs for 4.5 minutes for soft-boiled or 10 minutes for hard-boiled, then place in an ice bath.

Combine kosher salt, onion powder, garlic powder, poultry seasoning, allspice, and pepper in a bowl to create the spice mixture.

Mix lean ground pork with the spice mixture, grainy mustard, and chopped chives until well combined. Divide into 6 portions.

Dredge each cooked and peeled egg in flour, wrap with pork mixture, and seal edges. Repeat for all eggs.

Set up your breading station: a bowl of flour, a whisked egg with water, and panko crumbs.

Coat each egg by rolling in flour, dipping in egg wash, and coating in panko crumbs. For extra crunch, repeat.

Heat vegetable oil in a deep pot to 320°F. Fry the wrapped eggs for about 12 minutes until golden brown and cooked through.

Transfer fried eggs to a cooling rack lined with paper towels and allow to cool slightly before serving. Garnish with extra chives if desired.