Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and let sit off the heat for 10-12 minutes for perfectly cooked yolks.

Ice bath and peel: Drain the eggs and transfer them to an ice bath immediately. Once cooled, gently peel the eggs and slice them in half lengthwise.

Prepare the filling: In a mixing bowl, carefully remove the yolks and mash them. Mix with mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, cayenne pepper, and hot sauce (if using) until smooth.

Add crunch: Stir in the finely chopped celery and green onions, then taste and adjust seasoning with salt and pepper.

Fill the egg whites: Using either a spoon or piping bag, generously fill the hollowed egg whites with the yolk mixture.

Garnish and serve: Top your filled eggs with a sprinkle of smoked paprika and your garnishes. Chill for at least 30 minutes before serving.