Description

These Irish Corned Beef & Cabbage Deviled Eggs combine classic Irish flavors with a fun appetizer twist. Creamy egg yolk filling is mixed with diced corned beef, sautéed cabbage, mayonnaise, and Dijon mustard, then piped into halved hard-boiled eggs and garnished with grated carrots and green onions for a festive and flavorful starter perfect for St. Patrick's Day or any gathering.

Ingredients

Scale

Main 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

Garnish

2 tbsp finely grated carrots
thinly sliced green onions

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Instructions

Prepare the Eggs: Slice the hard boiled eggs in half lengthwise. Gently remove the yolks and transfer them to a medium-sized bowl.
Sauté Cabbage: In a small skillet over medium heat, sauté the diced cabbage for 2-3 minutes until just softened. Remove from heat and let cool slightly.
Make Filling: Add mayonnaise and Dijon mustard to the egg yolks. Whip the mixture with a fork or whisk until completely smooth and creamy.
Combine Ingredients: Stir the diced corned beef and sautéed cabbage into the yolk mixture until evenly incorporated. Season with salt and pepper to taste.
Pipe Filling into Eggs: Transfer the filling into a gallon-sized ziplock bag. Twist the top to seal and remove excess air. Snip off one of the bottom corners to create a piping bag. Pipe the filling evenly into the egg white halves.
Garnish and Serve: Sprinkle the tops with finely grated carrots and thinly sliced green onions. Serve the deviled eggs immediately or store them in an airtight container in the refrigerator until ready to serve.

Notes

Use fresh eggs for easier peeling and better texture.
Sautéing the cabbage softens its texture and mellows its flavor without overpowering the deviled eggs.
Adjust mayonnaise and mustard quantities to reach your preferred filling consistency and tanginess.
For a gluten-free version, ensure the corned beef and mustard are gluten-free certified.
The deviled eggs can be made a few hours ahead and refrigerated, but garnish just before serving for best appearance.
If a piping bag is not available, use a small spoon to fill the eggs.

Nutrition

Serving Size: 2 eggs
Calories: 180 kcal
Sugar: 1 g
Sodium: 430 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 8 g
Cholesterol: 210 mg