Start by placing fresh eggs in a medium-sized pot and covering them with water. Bring to a gentle boil over medium heat. Once boiling, let it simmer for 2 minutes, then remove from heat and cover. Allow to sit for 11 minutes. Drain and cool under running cold water.

Once cooled, gently tap each egg on a hard surface to crack the shell. Cut each egg in half lengthwise and transfer yolks to a mixing bowl, keeping egg whites intact on a serving plate. Chill egg whites while preparing the filling.

In the mixing bowl with the yolks, finely chop and add the celery and green onion. Mix in the mayonnaise, Creole mustard, Cajun seasoning, and hot sauce. Mash until smooth and creamy. Refrigerate for 15-30 minutes.

Take the chilled egg whites from the refrigerator. Spoon or pipe the creamy filling into each egg white half, filling generously. Sprinkle with Cajun seasoning if desired before serving.