• To hard-boil the eggs: Place all the eggs in a medium pot and cover with water. Set over high heat and cook until the water comes to a gentle boil.
• Boil for 2 minutes, then shut off the heat and cover the hot eggs and start a timer for 11 minutes. Place a colander in the sink to prepare for deshelling the eggs. As soon as the timer goes off, drain the eggs into the colander.
• 
  Under warm running water crack the eggs and remove their shell. Place all of
  the boiled eggs into a bowl.

To prep the eggs:

• 
  Cut each egg in half and remove the yellow yolk to a small
  bowl. Place each egg white half on a plate and chill while preparing the filling.
• 
  For the deviled egg filling: Finely dice the celery and green onion and add to the bowl of cooked egg yolks. Add all of the remaining ingredients and mash well with a fork until no lumps remain. Taste for seasoning. Chill for 15-30 minutes.
• For the crawfish topping: Place all of the ingredients into a skillet and warm for 2-3 minutes, until the topping becomes fragrant. Let the filling sit until the topping isn't quite as hot, before topping the eggs. Just warm to room temperature is best.
• 
  Fill each egg half with a generous amount of deviled egg filling. Top each deviled egg with crawfish topping.
• Serve immediately. Garnish with a sprinkling of additional cajun seasoning if desired.