Description
These Irish Corned Beef & Cabbage Deviled Eggs are a festive and flavorful appetizer perfect for St. Patrick’s Day or any gathering. Creamy egg yolk filling is combined with savory corned beef and sautéed cabbage, then garnished with grated carrots and green onions for a colorful and tasty bite-sized treat.
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 place them in a medium sized bowl.
- Sauté the cabbage: In a small skillet over medium heat, sauté the diced cabbage for 3 minutes until just softened. Remove from heat.
- Make the filling: Add the mayonnaise and Dijon mustard to the egg yolks and whip until the mixture is completely smooth. Stir in the diced corned beef and sautéed cabbage until evenly combined. Season with salt and pepper to taste.
- Fill the eggs: Transfer the yolk mixture into a gallon sized ziplock bag, twist to seal tightly, then snip off one corner. Pipe the filling evenly into the egg white halves.
- Garnish and serve: Sprinkle the filled eggs with finely grated carrots and thinly sliced green onions. Serve immediately or store covered in the refrigerator until ready to serve.
Notes
- Boil the eggs in advance and chill completely for easier peeling and slicing.
- Sautéing the cabbage softens its texture and mellows its flavor; avoid overcooking to maintain slight crunch.
- Use a piping bag or ziplock bag for a clean and attractive presentation of the filling.
- These deviled eggs can be made up to a day ahead and kept refrigerated in an airtight container.
- For variation, add a pinch of smoked paprika or horseradish to the filling for extra flavor.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 185 mg
