Description
These Irish Corned Beef & Cabbage Deviled Eggs are a delightful twist on the classic deviled eggs, featuring savory diced corned beef and softened cabbage mixed into a creamy yolk filling. Perfect as an appetizer for St. Patrick's Day or any festive gathering, they combine the flavors of traditional Irish fare with the convenience of a finger food.
Ingredients
Units
Scale
Eggs and 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 Eggs: Slice the hard boiled eggs in half lengthwise and gently remove the yolks, placing them in a medium-sized bowl for mixing.
- Sauté Cabbage: Heat a small skillet over medium heat and sauté the diced cabbage for 2-3 minutes until just softened, then remove from heat to cool slightly.
- Make Filling: Add mayonnaise and Dijon mustard to the egg yolks and whip until completely smooth and creamy.
- Combine Ingredients: Stir in the diced corned beef and sautéed cabbage into the yolk mixture. Season with salt and pepper to taste, mixing well for even distribution.
- Fill Egg Whites: Transfer the filling into a gallon-sized ziplock bag, squeeze out excess air and seal it. Snip off one bottom corner of the bag, then pipe the filling neatly into each egg white half.
- Garnish and Serve: Sprinkle grated carrots and thinly sliced green onions over the filled eggs for a fresh, colorful garnish. Serve immediately or refrigerate in an airtight container until ready to enjoy.
Notes
- Use fresh eggs for easier peeling when hard boiling.
- Boar's Head corned beef is recommended for its quality and flavor, but any high-quality cooked corned beef will work.
- Sautéing the cabbage softens its texture and mellows the flavor—don't skip this step for best results.
- These deviled eggs can be made a few hours in advance and stored covered in the refrigerator.
- For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling mix.
- Use a piping bag or the ziplock bag method for a clean, professional look when filling the eggs.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 210 mg
