Begin by placing your eggs in a single layer in a saucepan and covering them with cold water by an inch. Bring the water to a gentle boil over medium heat for about 2 minutes. Once boiling, cover the pan with a lid and turn off the heat, letting the eggs sit in the hot water for 11 minutes.

Carefully transfer the eggs to a bowl of warm running water to cool for a few minutes. Gently tap each egg on a hard surface to crack, then peel under running water.

Slice each egg in half lengthwise, removing the yolks and placing them in a mixing bowl. Mash the yolks until smooth, then stir in celery, green onion, mayonnaise, Creole mustard, Cajun seasoning, and hot sauce.

Chill the filling in the refrigerator for 15 to 30 minutes for optimal flavor.

Use a small spoon or piping bag to fill each egg white half with the creamy filling. Arrange the filled eggs on a platter.

Garnish with an extra sprinkle of Cajun seasoning or fresh herbs before serving.