Boil Eggs: Place 12 large eggs in a pot and cover with water. Bring to a rapid boil for 2 minutes, then remove from heat and let sit covered for 11 minutes.

Cool and Shell: Transfer boiled eggs to a colander, run under warm water to cool slightly. Crack and roll eggs to loosen shells, then peel under cold running water.

Prepare Filling: Slice eggs in half, remove yolks and mash with diced celery, green onion, mayonnaise, mustard, Cajun seasoning, and hot sauce until creamy.

Chill: Cover the filling and refrigerate for 15 to 30 minutes to enhance flavors.

Fill Eggs: Remove the filling from the fridge and fill each egg white half generously with the mixture.

Serve: Arrange on a platter, garnish with additional seasoning and fresh herbs, then serve chilled or at room temperature.