Begin by placing your eggs in a pot and covering them with water, ensuring they are submerged. Bring the water to a boil over medium-high heat, then once it reaches a rolling boil, cover the pot with a lid and remove it from heat. Allow the eggs to sit in the hot water for 11 minutes.

After the eggs have finished cooking, drain the hot water and immediately cool them under cold running water for about 5 minutes. This will help stop the cooking process and make peeling easier. Once cool, gently tap each egg on a hard surface to crack the shell, then carefully peel them under running water for a smoother result. Cut each egg in half lengthwise.

In a mixing bowl, scoop out the yolks from the halved eggs and mash them with a fork until smooth. Add finely diced celery, sliced green onion, Hellman’s mayonnaise, Creole mustard, Slap Ya Mama Cajun seasoning, and a few dashes of Crystal hot sauce. Mix everything thoroughly until you achieve a creamy and well-combined filling.

Using a spoon or a small scoop for precision, fill each egg white half with the flavorful yolk mixture. Aim for a generous amount that forms a nice mound atop each half for an appetizing look.

Once all egg halves are filled, place them on a decorative platter. Cover the platter with plastic wrap or foil, and refrigerate the Cajun Deviled Eggs for at least 15-30 minutes.

Before serving, add a final touch by sprinkling extra Cajun seasoning or fresh herbs over the filled eggs. Present your Cajun Deviled Eggs on a vibrant platter, perhaps with a small dish of hot sauce on the side.