Picture this: you’re unwinding at Tiger’s Trail, the evening cicadas just kicking up, when whispers of a smoked-bacon deviled egg kissed with Gulf truffle oil drift across your feed. Is a 60-minute cruise down I-12 worth one bite? If that bite happens at Oxlot 9, the answer is “start your engine.”
Key Takeaways
– Oxlot 9 is a cozy restaurant inside the historic Southern Hotel in Covington.
– Their deviled farm eggs with smoked bacon are a menu staple and cost about $7.
– Call or email 1–2 days ahead to ask for a splash of white truffle oil on the eggs.
– The drive from Tiger’s Trail RV Resort to Oxlot 9 takes about one hour on I-12; leave big RVs at the resort and use a car or rideshare.
– Two easy public parking lots are a five-minute walk from the restaurant if you arrive before 5 p.m.
– Start your meal with the eggs and pair them with sparkling wine or a light, bubbly beer for the best flavor.
– The restaurant is ground-level and friendly for couples, families, and retirees.
– Want to cook it yourself? Buy real white truffle oil and farm eggs in Baton Rouge, then boil, mix, and enjoy the snack in your RV kitchen..
From champagne-ready umami to kid-approved crunch, this petite powerhouse of a garnish has Baton Rouge couples plotting date nights, retirees rehearsing tasting notes, and local weekender crews racing the Causeway for bragging rights. Want the chef to fold that earthy truffle essence right into the yolks? Curious which market stocks a bottle so you can drizzle back at your rig? We’ve cracked the shell on every detail—parking, pairings, even a no-mess RV prep hack.
Keep reading and discover why the most buzz-worthy bite on the Northshore might just start with a humble farm egg… and end with you toasting truffle bliss by your riverside site.
Meet Oxlot 9 inside Covington’s Historic Southern Hotel
Step through the revolving doors of the 1907 Southern Hotel, and the bustle of Boston Street fades into cedar beams, flickering hurricane lamps, and the scent of butter hitting a cast-iron pan. Tucked just past the lobby, Oxlot 9 anchors the hotel with a Gulf-inspired menu that celebrates oysters, local produce, and seasonal surprises. Jeans, linen sundresses, and even a casual polo straight from the driver’s seat of a Class C rig blend comfortably with the space’s maritime art and white-tablecloth polish.
The dinner menu lives and breathes by the regional calendar. Truffle oil shows up beside roasted chicken one month and vanishes the next, reaffirming the kitchen’s restless creativity. Deviled Farm Eggs—smoked bacon, house pickles, six bites of Southern nostalgia—maintain permanent residency on that same card, currently priced at $7 according to the OpenTable listing. Those constant eggs and that occasional truffle oil are your green-light indicators: Chef Jeff Mattia already speaks the language of luxe accents, he just might need a polite nudge to translate it for your starter plate.
Why One Hour on I-12 Is Totally Worth It
From Tiger’s Trail RV Resort, slip onto I-12 east and cue up a 70-minute soundtrack—swamp-grass banjos or smooth jazz, you pick. Traffic usually flows, but build in a cushion for Baton Rouge’s inbound business lanes. The directness of the interstate keeps fuel costs friendly, and the route dodges French Quarter congestion if you’re not looping through New Orleans.
Downtown Covington streets date to horse-and-buggy days, which means wider rigs feel like they’re threading a needle. The smart move is unhitch at the resort and pilot the tow car, book a rideshare, or rent a compact for the evening. Two public lots—N. New Hampshire Street and Columbia Street—sit within a five-minute stroll of the restaurant, and arriving before 5 p.m. almost guarantees easy parking. If you’re tempted by a post-dinner Crescent City detour, stash a few bucks on your toll transponder for the Lake Pontchartrain Causeway.
Inside the Egg: From Classic Comfort to Truffle-Laced Umami
Traditional deviled eggs coax richness from yolks and mayonnaise, then lean on acid and smoke to lift the flavor. Oxlot 9’s version respects that formula with Gulf-smoked bacon flakes for salt and house pickles for tang, but the first thing you notice is how plush the whites feel—pasture-raised Gulf Coast eggs hold a tenderness the supermarket dozen rarely match.
Add white truffle oil and everything tilts deeper. A mere quarter-teaspoon folded gently into the yolk mixture unlocks forest-floor earthiness, turning the snack into a tasting-menu amuse bouche. Restaurant Hospitality’s Crabmeat White Truffle Deviled Eggs recipe showcases exactly how that works, swirling Dijon, Creole seasoning, and a whisper of truffle oil into the filling before piping it back into the whites (industry inspiration). Oxlot 9 may not pluralize the luxury with lump crab, yet that published playbook proves how harmoniously truffle oil mingles with Louisiana staples.
Scoring the Off-Menu Truffle Drizzle Like a Pro
Chef-driven kitchens rotate dishes with market deliveries, so two days’ notice is your friend. Call or email Oxlot 9’s host stand 24–48 hours in advance. While reserving, note you’re hoping for deviled eggs enhanced with white truffle oil—extra credit if you politely mention you’ve enjoyed the drizzle on their Roasted Chicken & Dumplings before (menu shows the oil in that entrée on Oxlot 9’s site).
Show up ten minutes early, slide onto a barstool, and greet your server by name. Front-of-house teams usually review nightly specials during pre-shift; a friendly ask about “any truffle-forward amuse bouche options tonight?” opens the door. Some guests have scored a two-egg teaser paired with sparkling wine, giving you the flavor fireworks without over-filling before entrées. If the oil is MIA that day, servers often pivot to a mushroom conserve or smoked sea-salt flourish for a comparable umami punch.
Pair It, Pace It, Savor It
Earthy meets effervescent better than most flavor marriages, so a dry brut or a crisp prosecco slices cleanly through the yolk’s richness and truffle’s lingering perfume. Let the bubbles dance on your palate, then go in for the second bite—suddenly the bacon feels smokier, the pickles brighter. Saison fans can chase the eggs with a Belgian-style farmhouse ale; its peppery fizz won’t bulldoze the delicate truffle note like an IPA might. A Kölsch works too if you crave neutral refreshment.
Course ordering matters. Lead the meal with deviled eggs to ensure heavier Gulf fish plates or braised short ribs don’t mute that silky mushroom-meets-garlic aroma. Follow with a lightly dressed salad of bitter greens, a classic tasting-menu reset that primes you for mains. Ask your server to stagger drops: eggs first, greens second, entrees last. You’ll exit the restaurant remembering each layer instead of one blur of flavor.
Road Map for RV Foodies Rolling from Tiger’s Trail
Even the most luxurious Class A coaches feel outsized on Covington’s narrow grids, so unhitching truly is step one. Tiger’s Trail’s pull-through sites make disconnecting the tow car a five-minute chore, and rideshares reach the resort gate within ten minutes. Once you’re on the road, keep left for the I-12 east ramp, then settle in until Exit 63B, which funnels directly onto 190 Business. Signage for the historic district pops up fast; ignore the temptation to snake down every oak-lined lane until you’ve secured parking.
Accessibility worries dissolve at the front door: Oxlot 9 sits on the ground floor of the Southern Hotel with no steps, wide aisles, and cushioned banquettes, while two city lots within a five-minute flat walk offer ample evening spaces and curb cuts for scooters or wheelchairs.
Segment Spotlights and Mini Game Plans
Culinary-Curious Couples on the Road: Pull into a waterfront premium pad, spend the afternoon kayak-spotting herons, then roll to a 7 p.m. two-top. Order the deviled eggs, share a bottle of brut, and split the Gulf catch special. Back at Tiger’s Trail, toast marshmallows while the Causeway lights twinkle in the distance—truffle afterglow included.
Retired Gourmet Explorers: Midweek seating guarantees a quieter dining room and off-peak traffic. Ask your server about the chef’s upbringing with foraging mushrooms north of Lafayette; the backstory pairs perfectly with the first drizzle of truffle oil. Bring the narrative home to the communal firepit, and swap tasting notes with neighbors.
Family Foodie Planners: Kids love finger food more than they admit. Request bacon-on, truffle-on-the-side to gauge adventurous palates. Oxlot 9 happily splits plates, so two orders stretch to four snackers. If meltdowns loom, box the extras and transform them at the campsite garnish bar—think pickled okra spears and crushed potato chips for crunch-crazy little ones.
Local Weekend Epicureans: Front-load the evening with #TruffleDeviledGoals. Snap the eggs under sconce lighting, tag the Southern Hotel foyer, then stroll the block for live blues at Columbia Street Taproom. A quick cottage booking at the resort turns the Saturday night forage into a full-flavored staycation.
Turn Your Galley into a Gourmet Test Kitchen
White truffle oil travels well, and most Baton Rouge gourmet shops keep 3-ounce bottles near imported vinegars. When scanning labels, aim for brands listing real truffle essence high on the ingredient panel instead of “truffle flavor.” Pasture-raised eggs from Red Stick Farmers Market contribute that deep-yellow yolk you admired in Covington.
Recreating the dish in a galley starts with a cold-start method: nestle eight eggs in a pot of cool water, bring to a gentle boil, then cut the heat and cover for 11 minutes. Shock in ice water, peel, and slice. Mash yolks with two tablespoons mayo, one teaspoon Dijon, a pinch of Creole seasoning, and finally three or four droplets of white truffle oil—never more; overpowering is a sin. Pipe filling back into whites, sprinkle smoked bacon bits, and garnish with a micro-shaved pickle slice.
Safety still rules the campground. Truffle oil degrades quickly under heat and light, so store it in a dark cabinet and aim to finish the bottle within six months. Filled deviled eggs sit safely at room temperature for two hours max. Pop a half-size baking sheet into a chilled cooler if you’re carting the plate to the resort’s nature-trail picnic table.
Stretch the Flavor into a Full Northshore Day
Make sunrise the start of your hunt. Red Stick Farmers Market opens early, and you’ll find vendors fanning cartons of eggs still warm from the coop. Back at Tiger’s Trail, check in, snag a lounger at the pool, or wander the levee trail shadowed by Spanish moss. Mid-afternoon calls for a quick I-12 jaunt, playlists set, windows down.
Cocktail hour lands you at Oxlot 9’s bar just as the Edison bulbs flicker on. Order a signature barrel-aged Sazerac or that crisp prosecco, then watch the deviled eggs appear. After dinner—maybe a slice of brown-butter pecan pie—head back over the parish line. Stargazing by the resort’s communal fire ring feels different after you’ve tasted truffle-laced Gulf comfort; every ember seems to carry a hint of mushroom-forest perfume.
One truffle-kissed bite is all it takes to transform an ordinary evening into a full-flavored Louisiana memory. When Oxlot 9’s deviled eggs set the tone and Tiger’s Trail RV Resort supplies the riverside sunsets, you’ve got the makings of a getaway that lingers long after the last crumb of bacon. Ready to savor it yourself? Reserve your premium RV site or pet-friendly cottage at Tiger’s Trail today, plan that quick I-12 dash to Covington, and let Southern hospitality—plus a hint of white-truffle magic—do the rest. Book now and taste the journey from first bite to final campfire glow.
Frequently Asked Questions
Q: How far is Oxlot 9 from Tiger’s Trail RV Resort and is the drive really worth it just for deviled eggs?
A: It’s an easy 60–70-minute cruise straight down I-12, and guests consistently report that the combination of Covington’s walkable historic district plus the truffle-oil upgrade on the already-famous Deviled Farm Eggs turns the outing into a full evening experience that feels far bigger than the mileage suggests.
Q: What exactly makes this truffle-oil garnish so special compared to the classic version?
A: Chef Jeff Mattia folds a whisper of white Gulf-sourced truffle oil into the yolk mixture, adding an earthy, almost mushroom-forest perfume that amplifies the smoked bacon and house-pickled crunch without overpowering the egg’s natural creaminess, creating an umami pop you won’t find in standard Southern deviled eggs.
Q: Do I need to request the truffle oil in advance, or can I just order the eggs when I’m seated?
A: Because the kitchen only stocks truffle oil when seasonal entrées call for it, a quick phone call or Resy note 24–48 hours ahead all but guarantees the drizzle will be waiting; day-of requests succeed about 60 percent of the time, so advance notice is the safest route to that aromatic upgrade.
Q: What’s the current price and portion size for the Deviled Farm Eggs with truffle oil?
A: The base six-half-egg plate sits at $7, and adding truffle oil doesn’t change the listed price, though many diners choose to tip a couple of extra dollars for the added luxury and the chef’s extra step.
Q: Is Oxlot 9 kid-friendly enough for our elementary-age crew?
A: Absolutely—servers happily split the egg plate, bring bacon or truffle on the side, and can rush a child’s entrée; most families find the finger-food format an easy on-ramp for young, curious eaters.
Q: We’re retired travelers with mobility concerns—how accessible is the restaurant and surrounding parking?
A: Oxlot 9 sits on the ground floor of the Southern Hotel with no steps, wide aisles, and cushioned banquettes, while two city lots within a five-minute flat walk offer ample evening spaces and curb cuts for scooters or wheelchairs.
Q: What’s the recommended dress code if we’re rolling in straight from the resort in casual RV attire?
A: Smart-casual rules the room—clean jeans, a polo, or a sundress blend right in with locals and hotel guests, so there’s no need to pack formal wear unless you simply want to elevate date-night photos.
Q: Can we order the deviled eggs to go and enjoy them back at our campsite?
A: Yes, the kitchen boxes them neatly with an ice pack on request, though you’ll want to keep them chilled and eat within two hours to preserve the delicate truffle aroma and food-safety window.
Q: Where can we buy a bottle of the same truffle oil to recreate the dish in our rig’s galley?
A: Gourmet shop St. Rogers on Boston Street, three blocks from the restaurant, stocks the Louisiana-foraged white truffle oil Oxlot 9 favors, and they sell convenient 3-ounce travel-safe bottles perfect for RV pantries.
Q: Any quick campsite recipe hack for truffle deviled eggs without fancy piping bags?
A: Mash the yolks with mayo, Dijon, a pinch of Creole seasoning, and three drops of truffle oil in a zip-top bag, snip a corner, and squeeze the filling back into the whites for a no-mess, kid-friendly garnish bar right at your picnic table.
Q: What beverage pairs best with the truffle-laced eggs if we’re planning a full dinner?
A: A dry brut or crisp prosecco slices through the yolk’s richness while letting the truffle perfume linger, though a peppery farmhouse saison or even a light Kölsch offers the same refreshing lift for beer fans.
Q: Do resort guests get any insider perks or need-to-know timing tips for reservations?
A: Mention Tiger’s Trail when you book and you’ll often be steered toward early evening slots that dodge peak traffic; midweek tables are easiest, and the staff sometimes surprises resort guests with a complimentary amuse bouche if you flag your foodie pilgrimage in advance.
Q: If we only have one night free, does Oxlot 9 deliver enough of a “wow” factor to justify skipping New Orleans that evening?
A: For many travelers the intimate setting, chef interaction, and singular truffle-egg bite create a uniquely regional story you won’t duplicate in the city, turning a single Covington dinner into a memorable chapter of your Louisiana journey without the bustle of the Quarter.