Place eggs in a large pot of water. Bring to a boil and boil for 9 minutes. Remove from the water and place the eggs in a water bath until cool.
Peel the eggs and then cut in half. Removing the yolks of the eggs and placing them in a small bowl.
Using a fork, finely mash the egg yolks removing any lumps. Add the mayonnaise, Dijon mustard, vinegar, Louisiana Hot Sauce, lemon juice, and 1/2 teaspoon of the seasoning mix. Mix well.
Place the egg yolk mixture into a piping bag or Ziploc bag with the edge snipped to allow a small amount to be piped into each egg.
Using a small pan, cook the diced ham over medium heat until crispy. Remove from heat and add a few pieces of the ham to each egg.
Place the parmesan cheese on a baking sheet lined with parchment paper. Place the pan under the broiler until the cheese melts and then becomes crispy. Remove from the pan and break into small pieces.
Place a small amount of the parmesan crisp on each egg. Sprinkle a small amount of the seasoning mixture onto the eggs.
Refrigerate until ready to serve.