Begin by placing cold water in a saucepan with your 6 large eggs, ensuring they are fully submerged. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan with a lid, remove it from heat, and let it sit for 10-12 minutes.

Transfer the eggs to an ice bath to cool for about 5-7 minutes. Once cool, tap each egg to crack the shell and peel them under running water.

Slice each cooled egg in half lengthwise and remove the yolks into a mixing bowl. Mash the yolks until smooth.

Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, and cayenne pepper to the mashed yolks and mix until creamy.

Fold in chopped celery and green onion. Season with salt and pepper.

Spoon or pipe the filling back into the egg whites, filling them generously.

Sprinkle with smoked paprika and garnish with jalapeños or extra green onions. Serve chilled or at room temperature.