Boil the eggs in a medium-sized saucepan covered with water; bring to a boil, then cover and remove from heat, letting sit for 10-12 minutes.

Prepare an ice bath; once eggs have rested, transfer them to the ice bath for at least 5 minutes to cool.

Peel the cooled eggs and slice them in half lengthwise. Scoop the yolks into a mixing bowl and mash until smooth.

Add mayonnaise, Dijon mustard, apple cider vinegar, Cajun seasoning, smoked paprika, and cayenne to the yolks. Blend until creamy and smooth.

Chop the celery and green onions, then fold them into the yolk mixture.

Fill the egg white halves with the yolk mixture using a spoon or piping bag, dusting with extra smoked paprika or cayenne if desired.

Garnish with sliced jalapeños and herbs. Chill for at least 30 minutes before serving.