Fill a large saucepan with water and bring to a boil over high heat. Gradually lower 12 eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain the eggs and, once cool enough to handle, peel them.

Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites on a paper towel-lined plate and set aside.

Blitz the yolks in the food processor for about 10 seconds. Add the mayonnaise, mustard, capers, relish, salt, pepper, garlic, and lemon zest. Process until well blended and smooth, scraping down the sides as necessary. Add the celery and pulse for 5 seconds.

Transfer the yolk mixture to a resealable plastic bag. Seal the bag and place it in the fridge while you fry the egg whites.

Heat several inches of canola oil in a Dutch oven to 350 degrees F.

Prepare a dredging station: Add the flour to the first bowl, beat the remaining 3 eggs in the second bowl, then mix together the panko and cheese in the third bowl. Sprinkle each with salt and pepper.

Pat the egg whites dry, then dredge half in the flour, dusting off any excess. Dip into the eggs, then evenly coat in the breadcrumb mixture. Fry in hot oil until golden brown on all sides, 3 to 4 minutes. Remove using a slotted spoon to a paper towel-lined plate. Repeat with the remaining egg halves.

Remove the yolk filling from the fridge, snip off the end of the bag using scissors, and pipe the filling into each egg half. Garnish with chives, a piece of bacon, and a light dusting of paprika.