Start with the eggs first since they need time to cool if not already hard-boiled. Halve the cooled eggs lengthwise and carefully scoop out the yolks into a small bowl. Mash the yolks with a fork until completely smooth, then mix in the 4 1/2 tablespoons of mayonnaise, mustard, salt, pepper, and smoked paprika until you have a creamy, uniform filling. Pipe or spoon this mixture generously into each egg white half and set aside on a serving platter.

In a shallow bowl, combine the 1/2 cup spicy mayonnaise with the peeled and deveined shrimp, making sure each piece is well coated. Cover and refrigerate for at least 1 hour (up to 4 hours is ideal)—this coating protects the shrimp and adds flavor before frying. I find that marinating the shrimp earlier in the day means you can finish the dish quickly when you're ready to serve.

While the shrimp marinates, combine the 2/3 cup mayonnaise, tiger sauce, sriracha, worcestershire sauce, and honey in a bowl and whisk until smooth and well blended. Taste and adjust the heat level if needed—this is your signature sauce that ties everything together. Set aside at room temperature.

Prepare two shallow bowls: in one, whisk together the buttermilk, hot sauce, and 1/2 teaspoon of creole seasoning; in the other, combine the panko breadcrumbs, flour, remaining 1/2 teaspoon creole seasoning, and cornstarch until evenly mixed. Having everything ready before the oil heats ensures smooth, efficient frying.

Heat oil in a deep skillet or pot to 350°F (use a thermometer for accuracy). Working with a few shrimp at a time, dip each piece in the buttermilk mixture from Step 4, then coat thoroughly in the flour mixture, shaking off excess. Carefully place breaded shrimp into the hot oil and fry for about 2 minutes per side until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.

While the shrimp is still warm, toss it gently in the bang bang sauce from Step 3, coating each piece evenly. Arrange the sauced shrimp on top of the prepared deviled eggs from Step 1, placing 2-3 pieces per egg half. Drizzle any extra sauce around the platter, garnish with finely minced chives or parsley, and serve immediately. I recommend serving extra bang bang sauce on the side so guests can add more heat if they like.