Description
A festive twist on classic deviled eggs, these Irish Corned Beef & Cabbage Deviled Eggs combine creamy egg yolk filling with savory corned beef and sautéed cabbage, garnished with fresh carrots and green onions for a flavorful appetizer perfect for St. Patrick’s Day or any Irish-inspired gathering.
Ingredients
Scale
Eggs
- 12 hard boiled eggs, peeled
Filling
- 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
Instructions
- Prepare the Eggs: Slice the hard boiled eggs in half lengthwise. Gently remove the yolks and put them in a medium sized bowl.
- Sauté the Cabbage: In a small skillet, sauté the diced cabbage for 3 minutes or until just softened.
- Mix Filling: Add mayonnaise and Dijon mustard to the egg yolks, then whip the mixture until completely smooth.
- Add Meat and Vegetables: Stir in the diced corned beef and sautéed cabbage until evenly combined. Season with salt and pepper to taste.
- Pipe the Filling: Scoop the mixture into a gallon-sized ziplock bag. Twist the bag to seal and close, then snip off one bottom corner and pipe the filling into the egg whites.
- Garnish and Serve: Sprinkle the deviled eggs with finely grated carrots and thinly sliced green onions for garnish. Serve immediately or store in an airtight container in the refrigerator until ready to serve.
Notes
- Use Boar’s Head corned beef or a similar high-quality deli corned beef for the best flavor.
- Make sure eggs are fully cooled before peeling to ensure clean halves.
- Sautéing the cabbage softens it, making it easier to blend into the filling and less crunchy.
- For easier piping, chill the filling slightly before filling the bag.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for freshness.
