Jul 13 2026
Restaurants›Trio's Dining - Ruston›Creole Deviled Eggs Recipe

Creole Deviled Eggs Recipe

Inspired by Trio's Dining - Ruston
Time45m
Serves6

Hard-boiled eggs filled with a creole-style yolk mixture, topped with crispy bacon and green onions.

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Ingredients

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Eggs and Filling

Toppings

Method

Prepare the Eggs and Filling

  1. 1

    Boil the eggs

    Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, turn off the heat, cover, and let sit for 10-12 minutes. Then transfer the eggs to a bowl of ice water and let cool for 5 minutes.

  2. 2

    Peel and halve the eggs

    Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise and gently scoop out the yolks into a small mixing bowl. Set the whites aside on a serving plate.

  3. 3

    Make the filling

    Mash the yolks with a fork until crumbly. Add mayonnaise, Creole mustard, hot sauce, paprika, cayenne pepper, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning to taste.

Prepare the Toppings

  1. 4

    Cook the bacon

    In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain and cool.

  2. 5

    Slice green onions

    While the bacon cooks, finely slice the green onions and set aside.

Assemble the Deviled Eggs

  1. 6

    Fill the egg whites

    Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding slightly.

  2. 7

    Add toppings

    Top each deviled egg with a sprinkle of crispy bacon, a few slices of green onion, and a light dusting of paprika for color.

  3. 8

    Serve

    Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to serve.

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