Cook eggs to hard boiled stage. See instructions in notes for stove top and instant pot.
While the eggs are cooking, prepare an ice bath.
When the eggs are cool enough to handle, crack the egg shells, remove and discard.
In the meantime, make the bread crumbs. In a fry pan over medium heat, heat the butter. Once the butter is melted and bubbles start to subside, add the Panko bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside.
Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.