Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This will make peeling easier.

Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Mash the yolks with a fork and add the mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, green onions, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle with paprika for garnish and serve chilled.