Start by placing the 6 large eggs in a medium saucepan, then cover them with cold water, ensuring there’s about an inch of water above the eggs. Heat the saucepan over medium heat until it reaches a vigorous boil, approximately 10 minutes. Once boiling, cover the saucepan with a lid, remove it from heat, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.

While the eggs are sitting, prepare an ice bath by filling a large bowl with ice and cold water. Once the resting time is complete, carefully transfer the eggs to the ice bath using a slotted spoon. Allow them to chill for at least 5 minutes to halt cooking and make peeling easier.

Once chilled, gently tap the eggs on a hard surface to crack the shells, and then peel them under running water to help remove any stubborn bits. After peeling, slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl, leaving the egg whites intact.

Using a fork, mash the yolks until crumbled, then blend in the other filling ingredients until you achieve a smooth and creamy filling, adjusting flavors with salt, pepper, and hot sauce.

Gently fold in the finely chopped celery and green onion into the yolk mixture for added crunch and freshness.

Using either a spoon or piping bag, carefully fill the hollows of the egg whites with the yolk mixture prepared earlier.

Finally, garnish with smoked paprika, sliced jalapeños, or green onions. Serve immediately or chill in the refrigerator for 30 minutes.