Pickled mustard seeds, for garnish, optional (recipe follows)
1 stalk green onion, thinly sliced, for garnish
Slice eggs in half lengthwise. Remove yolk from egg white with a spoon and press them through a fine mesh sieve into a small bowl. Set aside.
Make Remoulade Sauce: Mix together mayonnaise, Creole mustard, paprika, Creole seasoning, horseradish, lemon juice, hot sauce, Worcestershire sauce, capers, garlic, green onion, and salt and pepper in a medium bowl until combined.
Add 1/2 cup of Remoulade Sauce to the egg yolks and stir until the consistency is smooth and pipeable. If the mixture seems too thick, carefully add extra sauce a teaspoon at a time.
Place the filling in a piping bag and pipe into the well of the egg whites. Garnish with pickled mustard seeds, if desired, and sliced green onions.
Pickled Mustard Seeds
Place 1/2 cup white wine vinegar, 1/2 cup water, 1/4 cup sugar and 1/2 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and stir in 1/3 cup mustard seeds. Let simmer until the mustard seeds are tender. About 30 minutes. Remove from heat. Slice one small shallot into rings and mix into the seeds. Cool to room temperature.
Use any extra Remoulade Sauce as a dressing for a salad, or serve as a dipping sauce with boiled shrimp.
Keep extra pickled mustard seeds in an airtight container in the refrigerator for up to 2 months. Use to garnish meats, seafood, salads and fried foods.