Name: Irish Corned Beef Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Cuisine: American
Ingredients: 12 hard boiled eggs, peeled; 2 slices Boar's Head corned beef, diced; 1/2 cup diced cabbage; 1/2 cup mayonnaise; 2 tbsp Dijon mustard; salt & pepper, to taste; 2 tbsp finely grated carrots; thinly sliced green onions

Looking for a fun twist on a classic Irish favorite? This Irish Corned Beef Cabbage Deviled Eggs Recipe turns traditional flavors into a festive, flavorful appetizer that's sure to be a hit at your next gathering.

A white plate is filled with a single layer of halved boiled eggs, each egg having a smooth white outer layer and a creamy yellow filling in the center. The filling has small bits of darker brown mixed in and is topped with tiny bright orange pieces. Small fresh green leaves are placed on some of the eggs and scattered next to the plate on the surface, which has a white marble texture. The eggs are arranged closely but not overlapping. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Corned Beef Cabbage Deviled Eggs Recipe
Top Tip
How to Serve Irish Corned Beef Cabbage Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Corned Beef Cabbage Deviled Eggs Recipe

Why You'll Love This Recipe

I absolutely adore how this recipe combines creamy deviled eggs with the savory goodness of corned beef and the fresh bite of cabbage. It’s a playful way to honor Irish flavors anytime you want.

Unique Flavor Combo: Creamy egg yolks paired with tender corned beef and sautéed cabbage create an irresistible taste experience.
Easy Prep: Ready in just 23 minutes, making it perfect for last-minute parties or St. Patrick’s Day celebrations.
Beautiful Presentation: The colorful garnish of grated carrots and green onions adds a festive pop to your appetizer spread.
Versatile & Crowd-Pleasing: These deviled eggs make a great starter or snack for anyone who loves traditional Irish flavors with a twist.

Ingredients & Why They Work

When it comes to this recipe, choosing fresh eggs and quality corned beef really makes a difference. Each ingredient blends to build a balanced filling — creamy, savory, and just a little tangy.

Flat lay of twelve whole uncracked brown hard boiled eggs arranged neatly, a small white ceramic bowl filled with diced deep pink Boar's Head corned beef, a small white bowl holding finely shredded bright orange carrots, a small white bowl containing shredded pale green cabbage leaves, a small white bowl with smooth creamy white mayonnaise, a small white bowl of vibrant yellow Dijon mustard, a few fresh green onion stalks thinly sliced, and small mounds of coarse black pepper and coarse salt crystals placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hard boiled eggs: Fresh eggs are easier to peel and yield a better texture for the creamy filling.
Corned beef: I use Boar's Head for its great flavor and tenderness that complements the eggs perfectly.
Cabbage: Sautéing softens it just enough to mellow its bite without losing that lovely crunch.
Mayonnaise: Adds rich creaminess and helps bind the filling together smoothly.
Dijon mustard: Brings a subtle tang that lifts the overall flavor with a bit of zest.
Salt & pepper: Essential for seasoning; adjust to your taste for the perfect balance.
Grated carrots: Provide a sweet, colorful garnish that brightens each bite.
Green onions: Thinly sliced, they add fresh, sharp notes to finish the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Irish Corned Beef Cabbage Deviled Eggs Recipe is how easy it is to customize. Whether you like a little more tang, some spice, or a different garnish, you can tailor it to your taste and occasion.

Variation: For a smoky twist, try adding a pinch of smoked paprika or a small amount of finely chopped pickled jalapeños to the filling. I love the subtle heat it adds – perfect if you want to surprise your guests!
Make it vegetarian: Swap out the corned beef for sautéed mushrooms or smoked tempeh for a satisfying meat-free version without skimping on flavor.
Seasonal swap: If you can’t find fresh cabbage, shredded kale or Swiss chard sautéed lightly works beautifully in the filling and gives a lovely seasonal flair.
Make it festive: Garnish with a sprinkle of chopped fresh parsley or a small dollop of whole-grain mustard on top to amp up the Irish flair for St. Patrick’s Day celebrations.

Step-by-Step: How I Make Irish Corned Beef Cabbage Deviled Eggs Recipe

A close-up shows a woman's hand holding one halved hard-boiled egg with a smooth white outer layer and a creamy yellow filling mixed with small bits of brown and orange. The egg is topped with tiny red pieces and a small bright green cilantro leaf. In the blurry background, many more eggs arranged on a white plate, each with similar fillings and garnishes. The setting rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Eggs

Start by slicing your 12 hard-boiled eggs in half lengthwise. Take care when removing the yolks so the whites stay firm and intact. I find gently tapping and twisting with a spoon works wonders. Transfer those bright yellow yolks into a medium-sized bowl – this is the base of your creamy filling!

Step 2: Sauté the Cabbage

Next, heat a small skillet over medium heat and toss in ½ cup of diced cabbage. Sauté for just 2 to 3 minutes until it softens slightly but still retains a touch of crunch. This step mellows the cabbage’s flavor so it blends perfectly with the creamy yolks. Once done, set it aside to cool before mixing it in.

Step 3: Whip the Filling

Add ½ cup mayonnaise and 2 tablespoons Dijon mustard to the egg yolks. Use a fork or whisk to whip this mixture until it’s completely smooth and creamy. This is the key to that luscious deviled egg texture you’re craving.

Step 4: Combine Ingredients

Fold in the diced corned beef (2 slices, finely diced) and the sautéed cabbage. Mix everything thoroughly so each bite has that perfect balance of creamy, savory, and slightly tangy flavors. Don’t forget to season with salt and pepper to your liking – taste is everything here!

Step 5: Pipe and Garnish

Transfer your filling into a gallon-sized ziplock bag, seal it tightly, and snip off one small corner to create your piping bag. Pipe the creamy filling evenly into the egg white halves—this is where the appetizer magic happens. To finish, sprinkle a generous pinch of finely grated carrots and thinly sliced green onions over the top. These garnishes add a pop of color and fresh flavor that make these deviled eggs truly festive.

Step 6: Serve or Store

Serve your Irish Corned Beef Cabbage Deviled Eggs Recipe immediately for the best texture and flavor. If preparing ahead, store in an airtight container in the refrigerator and add the garnishes just before serving to keep them looking fresh and inviting.

Top Tip

These tips will help you perfect your Irish Corned Beef Cabbage Deviled Eggs Recipe and make your appetizer stand out with ease and flair.

Use the Right Eggs: Fresh eggs are your best friend here since they peel more easily and yield a cleaner look for your deviled eggs.
Don’t Skip Sautéing the Cabbage: Softening the cabbage just a little mellows the flavor and keeps it from overpowering the creamy filling — a balance I’ve learned is key through practice.
Piping vs. Spoon Filling: Using a piping bag (or ziplock bag hack) not only looks neater but also lets you control the amount in each egg for that perfect bite every time.
Garnish Last Minute: Adding the grated carrots and green onions right before serving keeps them fresh and vibrant, avoiding sogginess or wilting.

How to Serve Irish Corned Beef Cabbage Deviled Eggs Recipe

The image shows two beige bowls placed on a white marbled surface. The larger bowl on the left contains several white, smooth egg white halves arranged loosely together, showing a slight shine and a hollow center. The smaller bowl on the right holds many yellow, crumbly egg yolk pieces, broken into uneven chunks and piled closely. Both bowls have a simple round shape with speckled texture on their outer edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the finely grated carrots and thinly sliced green onions listed in the recipe, you can also add a pinch of smoked paprika for a subtle smoky kick or sprinkle some fresh chopped parsley for a little herbal brightness. Thin strips of roasted red pepper or a light dusting of cayenne can add a pop of color and a touch of heat if you like things a bit more adventurous.

Side Dishes

These deviled eggs are a wonderful appetizer to serve with traditional Irish sides like colcannon (mashed potatoes with cabbage) or Irish soda bread. They also pair beautifully with crisp green salads or roasted root vegetables to keep a fresh, festive vibe. For St. Patrick’s Day celebrations, think about complementing them with some homemade potato chips or a light cabbage slaw for that extra crunch.

Make Ahead and Storage

Storing Leftovers

Once assembled, place your Irish Corned Beef Cabbage Deviled Eggs in an airtight container and keep them refrigerated. They’ll stay fresh and delicious for up to 2 days. For the best texture and appearance, it's ideal to add the grated carrot and green onion garnish just before serving.

Freezing

Freezing deviled eggs isn’t recommended because the texture of the egg whites and creamy filling can change negatively. To enjoy the best flavor and consistency, make this recipe fresh or prepare the filling a few hours ahead and pipe it in just before serving.

Reheating

Since these deviled eggs are served cold, no reheating is needed. Simply keep them chilled until you're ready to serve, making them a hassle-free appetizer perfect for entertaining.

Frequently Asked Questions:

Can I use other meats instead of corned beef in this recipe?

Absolutely! While corned beef is traditional and gives this recipe its signature Irish twist, you can substitute diced pastrami, ham, or even cooked bacon for a different flavor profile.

How do I ensure the eggs peel easily?

Using eggs that are about a week old helps, as very fresh eggs can be harder to peel. After boiling, immediately cooling them in an ice bath also aids in peeling smoothly and cleanly.

Can I prepare the filling in advance?

Yes, you can prepare the egg yolk filling up to a day ahead and store it in the refrigerator. When ready to serve, simply pipe or spoon the filling into the egg whites and add the garnish.

Is this recipe gluten-free?

It can be, as long as you use gluten-free certified corned beef and Dijon mustard. Be sure to check the labels to avoid any hidden gluten.

Final Thoughts

Bringing together the hearty flavors of classic Irish corned beef and the comforting creaminess of deviled eggs creates a truly fun and festive appetizer. Whether you're celebrating St. Patrick’s Day or just want an easy yet special dish to share, this Irish Corned Beef Cabbage Deviled Eggs Recipe never fails to impress. Enjoy making it your own, sharing it with loved ones, and savoring every bite of this delightful twist on a timeless favorite!