Begin by peeling and halving the hard-boiled eggs. Carefully scoop out the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, dill pickle relish, yellow mustard, Cajun seasoning, and hot sauce until you achieve a smooth and creamy consistency. Cover the bowl with plastic wrap and chill the filling in the refrigerator while you prepare the other components.

In a separate bowl, combine Panko bread crumbs, gumbo file powder, salt, and pepper. Mix thoroughly until all the ingredients are evenly distributed. This mixture will provide the crunchy coating for your Cajun Style Fried Deviled Eggs. Set this bowl aside as you move on to coating the egg whites.

Take the egg white halves and begin the coating process. First, dredge each one in flour, ensuring it’s lightly coated. Next, dip the flour-coated egg whites into the beaten eggs, making sure they are fully submerged. Finally, roll each egg white into the Panko mixture, pressing gently to adhere the crumbs.

In a deep skillet or frying pan, heat canola oil over medium-high heat until it reaches 350°F. Carefully add the coated egg whites in batches to avoid overcrowding. Fry them for about 2-3 minutes or until they turn a gorgeous golden brown. Once fried, transfer the eggs to a paper towel-lined plate to drain excess oil.

After the fried egg whites have cooled slightly, it's time to assemble your Cajun Style Fried Deviled Eggs. Using a piping bag or a spoon, fill each egg white half with the chilled yolk mixture generously. To add a final touch, sprinkle each filled egg with smoked paprika before serving.