Fill a 5-quart pot with ¾ full with water, place over medium-high heat and bring to a boil. Once water begins to boil, slowly and gently add the eggs one at a time. Bring water to a boil, cover and remove from heat for 10 minutes.

Drain the water and fill pot with cold water to cool off eggs. You can add ice to the water to speed up the process. Once eggs have cooled, swirl the pot to gently crack the eggs. Tap the eggs on a flat surface then peel.

Cut each egg in half and remove the yolk and add to a large bowl. Smash egg yolks with a fork, then add mayonnaise, creole mustard, green onion, bell pepper, celery, vinegar, and Cajun seasoning, and mix together with a hand mixer or food processor until smooth.

Place filling in a small zip-lock bag, cut off 1-inch of the edge of the bag, and pipe filling into eggs. Garnish with cayenne and green onions. Serve immediately or place in the fridge until ready to serve.