Step 1: Boil and Peel the Eggs

1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a boil, then reduce the heat and let them simmer for 10 minutes.
3. Transfer the eggs to a bowl of ice water and let them sit for at least 5 minutes. This helps loosen the shells for easier peeling.
4. Peel the eggs carefully and slice them in half lengthwise.

Step 2: Make the Deviled Egg Filling

1. Gently remove the yolks and place them in a mixing bowl.
2. Mash the yolks with a fork until smooth.
3. Add mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), Cajun seasoning, garlic powder, and smoked paprika. Mix well.
4. Fold in the chopped crawfish tails, stirring until evenly combined. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the Deviled Eggs

1. Spoon or pipe the filling into the egg whites using a piping bag or a small spoon.
2. Garnish with chopped parsley, green onions, and a dash of Cajun seasoning or paprika.

Step 4: Serve and Enjoy!

1. Arrange the eggs on a serving platter and serve immediately, or refrigerate until ready to eat.