Bring a pot of water to a rapid boil. Gently add the eggs using a spoon and boil for 10 minutes.

Transfer the eggs to a bowl with ice water and allow them to cool completely. Peel and slice in half lengthwise.

Remove the yolks and place them in a bowl. Arrange the egg whites on a serving dish.

Mash the yolks with a fork and mix in chives, mayo, mustard, and season with salt and pepper.

Fill each egg white with the yolk mixture using a piping bag or tablespoon. Cover and refrigerate for at least an hour.

Pat the shrimp dry with a paper towel. Heat oil to 350 degrees F.

Season the shrimp with salt, garlic powder, onion powder, and Italian seasoning. Toss to coat.

Coat the shrimp in flour, shaking off excess. Dip in the whisked eggs, allowing excess to drip back.

Coat the shrimp in panko breadcrumbs, packing it on for extra crispiness.

Fry the shrimp for about 1 minute on each side.

Once fried, coat shrimp with bang bang sauce, and place each shrimp on top of a deviled egg. Garnish with old bay seasoning or paprika if desired. Serve immediately.