Name: Irish Corned Beef Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

If you love Irish flavors and classic appetizers, I’ve got something special for you! This Irish Corned Beef Cabbage Deviled Eggs Recipe is a fun twist that blends creamy, savory, and a hint of tender cabbage in every bite—perfect for your next St. Patrick's Day party or anytime you want to impress friends.

The image shows a white plate with about a dozen deviled eggs arranged closely. Each egg is halved with a smooth, firm white outer layer and a yellow filling in the center that has small bits of darker ingredients mixed in. The yellow filling is topped with small pieces of bright orange garnish and fresh green cilantro leaves. Some cilantro leaves are placed on the plate near the eggs. The plate is set on a white marbled textured surface. 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 can’t tell you how many times these deviled eggs have been the star of the appetizer table. They’re nostalgic yet fresh, and every bite hits that perfect balance of creamy yolk, salty corned beef, and just-soft cabbage.

Unique Flavor Combo: Combines classic Irish corned beef and cabbage into bite-sized, easy-to-eat deviled eggs.
Easy to Make: Requires just 25 minutes, making it great for last-minute guests or holiday prep.
Party Favorite: Ideal as a festive St. Patrick’s Day appetizer or any celebration needing a tasty crowd-pleaser.
Customizable: Simple to spice up with extra mustard or hot sauce for your own kick.

Ingredients & Why They Work

Before you start, grab fresh eggs for the best peeling results and opt for a quality corned beef like Boar’s Head for rich, authentic flavor. Don’t skip sautéing the cabbage—it softens and sweetens it, making the filling smooth and balanced.

Flat lay of twelve whole uncracked brown eggs, a small white ceramic bowl of diced pink corned beef, a small white ceramic bowl of finely chopped fresh green cabbage, a small white ceramic bowl of smooth creamy mayonnaise, a small white ceramic bowl of bright yellow Dijon mustard, a small white ceramic bowl with freshly ground black pepper and salt, a small white ceramic bowl of finely grated vibrant orange carrots, and a few thinly sliced green onion rings arranged neatly, 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: The canvas for this recipe; fresh eggs peel easier and taste best.
Boar's Head corned beef: High quality and perfectly seasoned for that classic Irish taste.
Diced cabbage: Sautéed to soften texture and mellow flavor, balancing the saltiness.
Mayonnaise: Adds creaminess to the filling for a luscious mouthfeel.
Dijon mustard: Gives a subtle tang that brightens up the egg yolk mixture.
Salt & pepper: Essential for seasoning and bringing all flavors together.
Finely grated carrots: Bright orange garnish adds color and a little crunch.
Thinly sliced green onions: Fresh, mild bite to finish the presentation with a pop of green.

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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 personalize. Whether you love a little extra heat or prefer to make it a bit lighter, there’s plenty of room to adapt these tasty bites to your preferences.

Spicy Twist: I love adding a dash of hot sauce or a pinch of cayenne pepper into the yolk mixture for a subtle kick that wakes up the flavors without overpowering them.
Cheesy Addition: Sometimes I toss in a tablespoon of sharp cheddar cheese shredded finely into the filling—it pairs wonderfully with the savory corned beef.
Vegetarian Version: If you want to skip the meat, sautéed mushrooms or smoked paprika-seasoned roasted chickpeas can bring that savory, meaty depth while keeping it veggie-friendly.
Fresh Herbs: Adding chopped fresh parsley or dill into the filling or as a garnish brings an herbal brightness that balances the rich yolks and corned beef beautifully.
Make It Ahead: These deviled eggs hold up great in the fridge for a few hours, making them perfect for prepping before a party or holiday gathering like St. Patrick’s Day.

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

A close-up of a woman's hand holding a half of a white boiled egg filled with a creamy yellow filling mixed with small bits of brown, topped with finely chopped orange carrot pieces and a small green cilantro leaf on top. In the background, on a white plate, there are many more halves of boiled eggs with the same creamy filling, orange carrot pieces, and green cilantro leaves, all placed on a white marbled surface. The image has a bright, fresh look with soft focus on the background eggs and sharp focus on the egg held in the woman's hand. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Eggs

Start by slicing 12 hard boiled eggs in half lengthwise. This part is all about care—gently pry out the yolks without breaking the whites. I find running a knife around the edge first helps the halves come apart cleanly. Place those yolks in a medium bowl; they’re going to be transformed into a luscious filling!

Step 2: Sauté the Cabbage

Next, heat a small skillet over medium heat and add your diced cabbage. Sauté it gently for 2 to 3 minutes just until it softens—this brings out its natural sweetness and mellows that raw crunch. Remove from heat and let it cool slightly before mixing it into the filling to keep everything balanced.

Step 3: Whip the Yolk Filling

To the bowl of egg yolks, add ½ cup mayonnaise and 2 tablespoons Dijon mustard. Use a fork or small whisk and whip until the mixture is completely smooth and creamy—this creamy base is key for the perfect deviled egg texture.

Step 4: Fold in Corned Beef and Cabbage

Gently stir in the diced Boar’s Head corned beef along with the sautéed cabbage until everything is evenly combined. Season with salt and freshly cracked pepper to taste. This harmonious blend offers the classic Irish flavors with every bite.

Step 5: Pipe the Filling into Egg Whites

Transfer the filling into a gallon-sized ziplock bag. Squeeze out the excess air and seal the bag tightly. Snip off one bottom corner to create a makeshift piping bag, then neatly pipe the filling into each egg white half. This technique gives you clean, professional-looking deviled eggs with minimal fuss.

Step 6: Garnish and Serve

Finally, sprinkle each deviled egg with 2 tablespoons of finely grated carrots and a few thin slices of green onions for a fresh, colorful finish. Serve immediately for best texture or refrigerate in an airtight container until ready to enjoy. These will be a hit at any gathering!

Top Tip

These tips will help you make the most delicious and visually stunning Irish Corned Beef Cabbage Deviled Eggs Recipe, ensuring every bite is packed with flavor and perfectly creamy.

Perfectly Peeled Eggs: Using fresh eggs can make peeling easier, but if you find peeling tricky, try cracking the shell gently and peeling under cold running water to help separate the membrane.
Sauté the Cabbage Just Right: >I learned that sautéing the cabbage for just 2-3 minutes softens it without losing that subtle bite, which balances wonderfully with the salty corned beef.
Piping Makes a Difference: Filling the egg whites using a ziplock bag with a corner snipped gives you beautiful, clean edges and helps you avoid a messy kitchen.
Don’t Skip the Seasoning: I used to underestimate salt and pepper here, but adjusting seasoning to taste brings together all those savory flavors perfectly.

How to Serve Irish Corned Beef Cabbage Deviled Eggs Recipe

Two white bowls sit on a white marbled surface. The larger bowl on the left holds about a dozen smooth, white egg whites, halved and hollowed out, arranged in a loose pile. The smaller bowl on the right contains roughly a dozen yellow egg yolks, roughly mashed into small pieces and crumbly chunks. Both bowls have a simple design with thin brown rims and small brown specks on the inside. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The grated carrots and thinly sliced green onions in this recipe add a fresh pop of color and crunch, but you can also try a sprinkle of smoked paprika or chopped fresh parsley for some extra flair. A small dab of whole grain mustard or even a few drops of hot sauce on top can add a surprising kick that balances the creamy filling.

Side Dishes

These deviled eggs shine as an appetizer at a festive party, especially alongside classic Irish sides like colcannon, soda bread, or roasted root vegetables. Pair them with a crisp green salad dressed lightly with lemon vinaigrette or alongside some crispy potato wedges for a casual, crowd-pleasing spread.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the filled deviled eggs in an airtight container in the refrigerator. They will stay fresh and tasty for up to 2 days. Just cover them tightly to prevent the eggs from absorbing any fridge odors.

Freezing

Because of the creamy mayonnaise-based filling, freezing deviled eggs isn’t recommended as the texture can become watery and less appetizing when thawed.

Reheating

These deviled eggs are best served chilled or at room temperature and generally don’t need reheating. If you prefer them slightly warmer, let them sit out for 10-15 minutes to come up to temperature naturally before serving.

Frequently Asked Questions:

Can I use other types of corned beef for this recipe?

Absolutely! While Boar's Head corned beef is recommended for its quality and flavor, you can substitute it with any high-quality cooked corned beef you have on hand. Just dice it finely for the best texture in the filling.

Do I need to sauté the cabbage before adding it?

Yes, sautéing the cabbage softens its texture and mellows its flavor, which creates a better balance in the creamy yolk filling. Raw cabbage would be too crunchy and strong for these deviled eggs.

How far in advance can I prepare these deviled eggs?

You can make these deviled eggs a few hours ahead of your event. Just store them in an airtight container in the fridge and garnish just before serving to keep everything fresh.

Can I add a spicy element to these deviled eggs?

Definitely! Adding a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture provides a nice spicy kick without overpowering the savory corned beef and cabbage flavors.

Final Thoughts

There’s something truly special about turning a beloved classic like deviled eggs into an Irish-inspired treat. The Irish Corned Beef Cabbage Deviled Eggs Recipe perfectly blends tradition and creativity, offering a burst of savory flavor in every bite that's sure to please family and friends alike. Whether for St. Patrick’s Day or any festive occasion, these deviled eggs are a crowd-pleaser that’s easy to make, packed with deliciousness, and fun to share. I hope you enjoy making and savoring them as much as I do!