Creole Shrimp Deviled Eggs

Ingredients

12 hard-boiled eggs, peeled and halved
½ cup mayonnaise
1 tablespoon plus 2 teaspoons Creole mustard
¾ teaspoon Creole seasoning, or to taste
½ teaspoon caper juice (brine from jarred capers)
¼ cup very finely chopped celery
2 tablespoons very finely chopped green onion tops, plus more sliced for garnish
6 ounces boiled shrimp, finely chopped
Cayenne pepper, for garnish (optional)

Carefully remove the yolks from the halved eggs and push them through a sieve into a mixing bowl. Add the mayonnaise, Creole mustard, Creole seasoning, and caper juice and mix until smooth and well-blended. Stir in the celery, chopped green onions and shrimp. Taste and adjust the seasoning if necessary.
Transfer the yolk mixture to a piping bag fitted with a large plain tip, and pipe the filling into the hollow of each egg half. Garnish with the sliced green onion tops and a sprinkling of cayenne pepper if desired. Serve immediately, or cover lightly with plastic wrap and chill for up to several hours or up to overnight before serving.