Place the shallots in an even layer in a shallow pan. Cover with the oil (they should be fully submerged). Use more if you need to!

Cook over medium-low heat until the shallots are golden-brown, about 20-25 minutes. Stir often with the tines of a fork to separate the shallots. Keep a close eye, because they will cook quickly once they start to brown.

Use the tines of a fork to remove the shallots from the pan. Place the shallots on a paper towel-lined plate to soak up any extra oil. Sprinkle the hot fried shallots with Kosher salt and let cool. Store in an airtight container for up to 3 days.

Fill a large bowl with ice water. Then, place the eggs in a large pot. Cover with cold water by at least one inch.

Bring the water to a boil. Once it reaches a boil, cover the pot with a lid and slide it off of the heat. Let the eggs cook in the hot water for 12 minutes.

Immediately transfer the hard boiled eggs to the bowl of ice water. Let cool for about 15 minutes. Drain, dry, and store them in the fridge for up to 5 days.

Peel the hard boiled eggs. Halve the eggs lengthwise, and scoop the yolks into a small bowl. Place the egg whites on a serving tray.

Add the mayo, Sriracha, soy sauce, smoked paprika, garlic powder, cayenne, white pepper, and Kosher salt to the egg yolks. Using a hand mixer, beat the egg yolk mixture until it's very smooth. (Alternatively, use a fork to mash the mixture by hand until smooth.) Taste, and add more spices if necessary.

Spoon the yolk filling into a piping bag. Then, fill the divots in the egg whites with the egg yolk mixture. (Alternatively, you can use a spoon to fill the egg whites with the egg yolk filling.)

Immediately before serving, sprinkle the spicy deviled eggs with chives and the fried shallots. Enjoy!