Place six large eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cover and remove from heat. Let sit for about 10-12 minutes.

Transfer the eggs to a bowl of ice water for about 5 minutes to cool and make peeling easier.

Gently tap the eggs and peel them under cold running water. Slice each egg in half lengthwise and place the yolks in a bowl.

Mash the yolks until smooth with a fork, ensuring there are no large chunks remaining.

Mix in mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, and cayenne pepper until creamy and uniform.

Fold in chopped celery and green onion, adjusting seasoning with salt and pepper.

Spoon or pipe the yolk mixture into the egg whites generously.

Garnish with smoked paprika, jalapeños, or green onions and chill in the refrigerator until ready to serve.