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Irish Corned Beef & Cabbage Deviled Eggs

A fun new way to enjoy the traditional corned beef & cabbage on St Patrick's Day, these Irish Deviled Eggs are creamy and a delicious edible tradition.
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 6
Author: Meaghan @ 4 Sons R Us


  • 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, for garnish
  • thinly sliced green onions, for garnish


  • Slice the hard boiled eggs in half length wise. Gently remove the yolks and put them in a medium sized bowl.
  • In a small skillet, saute the cabbage 2-3 minutes, or just until softened.
  • Add the mayonnaise and mustard to the egg yolks, and whip until the mixture's completely smooth.
  • Stir in the corned beef and cabbage until evenly combined. Salt & pepper the filling, to taste.
  • Scoop the mixture into a gallon sized ziplock bag, twist down to the mixture to seal and close. Snip off one of the bottom corners, and pipe the filling into the eggs. 
  • Sprinkle with carrots and a few green onions for garnish. Serve immediately, or store in an air tight container in the refrigerator until needed.


recipe adapted from Home. Made. Interest.