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
- 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.