1.

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it, and let it stand for 10 minutes.

2.

After cooking, transfer the eggs to a bowl of ice water to cool for about five minutes. This will make peeling them easier and prevent overcooking.

3.

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting aside the whites.

4.

Mash the yolks with a fork until smooth. Add mayonnaise, Creole mustard, hot sauce, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until well combined and creamy.

5.

Spoon or pipe the yolk mixture back into the egg whites, ensuring that each egg half is generously filled.

6.

Garnish the deviled eggs with chopped green onions and celery. Serve immediately or chill in the refrigerator until ready to serve.