In a shallow bowl, season the flour with 1 tablespoon of the salt. In another shallow bowl, place the breadcrumbs. In a third shallow bowl, whisk the eggs together with the milk and the remaining 1 teaspoon salt.

With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.

Transfer the boudin balls to a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to overnight.

Preheat the vegetable oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until golden, 3 to 4 minutes. Remove from the oil and drain briefly on the prepared baking sheet. Let them cool briefly before serving.

While the boudin balls cool, make the Creole Mustard Dipping Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, garlic, and cayenne.

Serve the boudin balls hot or warm, with the mustard dipping sauce alongside.