Place your eggs gently in a large pot and fill it with enough water to cover them completely by about an inch. Bring to a rolling boil over medium-high heat, then remove from heat, cover, and let sit for 11 minutes.

Carefully drain the hot water and run warm water over the eggs for a minute, then transfer them to a bowl of cold water to cool for a few minutes.

Slice each hard-boiled egg in half lengthwise, scoop out the yolks into a mixing bowl, and finely chop the celery and green onion, adding them to the yolks.

Mix the Hellman’s mayonnaise, creole mustard, Slap Ya Mama Cajun seasoning, and Crystal hot sauce into the yolk mixture until smooth.

Cover the bowl with plastic wrap and chill the filling in the refrigerator for 15 to 30 minutes.

Fill each egg white half generously with the creamy Cajun mixture.

Garnish with extra Cajun seasoning and chopped green onions. Serve chilled!