Start by placing the large eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat and let sit for 10-12 minutes.

Prepare an ice bath while the eggs are cooking; transfer the eggs to the ice bath for at least 5 minutes.

Peel the eggs under running water, then slice each egg in half lengthwise and pop out the yolks into a mixing bowl.

Mash the yolks until smooth, then mix in mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, and cayenne pepper.

Finely chop celery and green onions, then fold into the yolk mixture. Season with salt and pepper.

Fill the egg whites with the yolk mixture, aiming for a generous mound.

Garnish with extra smoked paprika, jalapeños, green onions, or parsley. Serve chilled or at room temperature.