Description
These Irish Corned Beef & Cabbage Deviled Eggs combine classic deviled eggs with savory diced corned beef and sautéed cabbage for a festive appetizer perfect for St. Patrick's Day or any gathering. Creamy, tangy, and full of flavor, they're garnished with carrots and green onions for a colorful finish.
Ingredients
Units
Scale
Eggs & Filling
- 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
Instructions
- Prepare the eggs: Slice the hard boiled eggs in half lengthwise. Gently remove the yolks and place them into a medium-sized bowl, setting the egg whites aside on a platter.
- Sauté the cabbage: Heat a small skillet over medium heat. Add the diced cabbage and sauté for 2 to 3 minutes until just softened, then remove from heat and let cool slightly.
- Make the filling: Add the mayonnaise and Dijon mustard to the egg yolks. Whip the mixture until completely smooth and creamy.
- Combine ingredients: Stir in the diced corned beef and sautéed cabbage into the yolk mixture until evenly incorporated. Season with salt and pepper to taste.
- Fill the eggs: Transfer the filling into a gallon-sized ziplock bag, press down to remove air, and seal it. Snip off one corner of the bag and pipe the filling into the hollowed egg whites evenly.
- Garnish and serve: Sprinkle the deviled eggs with finely grated carrots and thinly sliced green onions for a fresh, colorful garnish. Serve immediately or refrigerate in an airtight container until ready to serve.
Notes
- Use fresh eggs for best results when boiling.
- To peel eggs easily, peel them under running cold water.
- May substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust Dijon mustard amount to taste if you prefer more or less tang.
- Sauté the cabbage just until softened to retain some crunch and fresh flavor.
- Store deviled eggs covered tightly in the refrigerator and consume within 2 days.
- For extra flavor, you can add a dash of smoked paprika on top before serving.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 185 mg
