Jul 13 2026
Restaurants›Cast Iron on 17th›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Cast Iron on 17th
Time30m
Serves6

Classic deviled eggs topped with paprika.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

  1. 1

    Hard Boil the Eggs

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

  2. 2

    Cool the Eggs

    After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.

  3. 3

    Peel the Eggs

    Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel the eggs under running water to help remove the shell.

Filling Preparation

  1. 4

    Slice the Eggs

    Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg whites aside.

  2. 5

    Make the Filling

    Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until smooth and creamy. Adjust seasoning to taste.

Assembly

  1. 6

    Fill the Egg Whites

    Using a spoon or a piping bag, fill each egg white half with the yolk mixture generously.

  2. 7

    Garnish

    Sprinkle paprika on top of each filled egg for garnish.

More from Cast Iron on 17th