Pour the vegetable oil into a Dutch oven and heat the oil over medium heat until it reaches 350 degrees on a thermometer.

Slice the hard-boiled eggs in half lengthwise and scoop the yolks into a medium bowl.

Grab three shallow bowls.  Place the raw, beaten eggs into one bowl, the flour into the second bowl.

In the third bowl, stir together the panko bread crumbs, onion powder, garlic powder, and Italian seasoning.

Fully coat each egg white in the flour, then egg, and finally, roll in the panko until coated on all sides.  Set aside on a plate until all the egg whites are breaded.

Working in batches, use a wire spider or slotted spoon to gently lower the egg whites into the hot oil.

Fry for 2-3 minutes, flipping them about halfway through until golden on all sides.

Remove from the pot and place onto a paper towel-lined plate to drain.

Meanwhile, mash the egg yolks with a fork until small crumbs are achieved.

Stir in the mayonnaise, relish, mustard, hot sauce, salt, and pepper.  Mash into the egg yolks until smooth.

Spoon the yolk mixture into a small ziplock bag.  Snip a small corner off the bag.

Pipe the yolk mixture into the warm, fried egg yolks.

Garnish with crumbled bacon and sliced green onion.

Serve immediately.