Name: Corned Beef and Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 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

Ready to take your deviled eggs game up a notch? This Corned Beef and Cabbage Deviled Eggs Recipe infuses a classic St. Patrick’s Day combo into creamy, tangy bites you’ll want to make all year round.

A white plate is filled with a single layer of halved boiled eggs, each egg having a smooth white outer layer and a creamy yellow filling in the center. The filling has small bits of darker brown mixed in and is topped with tiny bright orange pieces. Small fresh green leaves are placed on some of the eggs and scattered next to the plate on the surface, which has a white marble texture. The eggs are arranged closely but not overlapping. 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 Corned Beef and Cabbage Deviled Eggs Recipe
Top Tip
How to Serve Corned Beef and Cabbage Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef and Cabbage Deviled Eggs Recipe

Why You'll Love This Recipe

I absolutely adore how these deviled eggs turn traditional corned beef and cabbage flavors into a fun appetizer that’s creamy, flavorful, and just the right amount of hearty. Trust me, your guests will be asking for the recipe!

Festive flavor fusion: Combining tangy Dijon, savory corned beef, and tender cabbage makes for a unique taste sensation.
Quick & easy prep: In just 23 minutes, you can whip up a colorful crowd-pleaser.
Perfect party appetizer: These eggs fit beautifully on any Irish-themed spread or any casual get-together.
Customizable & forgiving: You can swap ingredients or prep ahead with ease, making your life easier.

Ingredients & Why They Work

Choosing fresh and flavorful ingredients is the key to making these deviled eggs shine. If you can find good-quality corned beef slices and crisp cabbage, you’re already halfway there. Here’s what I love to use in this recipe:

Flat lay of twelve whole uncracked brown hard boiled eggs arranged neatly, a small white ceramic bowl filled with diced deep pink Boar's Head corned beef, a small white bowl holding finely shredded bright orange carrots, a small white bowl containing shredded pale green cabbage leaves, a small white bowl with smooth creamy white mayonnaise, a small white bowl of vibrant yellow Dijon mustard, a few fresh green onion stalks thinly sliced, and small mounds of coarse black pepper and coarse salt crystals placed symmetrically, 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 our filling—make sure they’re peeled carefully to keep the whites smooth and intact.
Corned beef slices: I prefer Boar’s Head for its tenderness and flavor, but any good-quality deli corned beef works.
Diced cabbage: Quickly sautéed to soften without losing crunch or color, bringing a slight sweetness and texture contrast.
Mayonnaise: Adds creamy richness and binds the filling perfectly.
Dijon mustard: Brings a sharp, tangy kick that brightens up the mixture beautifully.
Salt & pepper: Simple seasonings that elevate all the flavors.
Grated carrots (garnish): For a pop of color and a touch of sweetness.
Thinly sliced green onions (garnish): Adds a fresh, mild bite and vivid green hues.

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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 Corned Beef and Cabbage Deviled Eggs Recipe is how easy it is to customize. Whether you’re tweaking flavors to suit your taste or adapting for dietary needs, there’s plenty of room to make this festive appetizer truly your own.

Vegetarian Variation: Swap the corned beef for sautéed mushrooms or smoked tofu to keep that savory punch without the meat. I've tried using shiitake mushrooms, and their earthy flavor paired beautifully with the cabbage and mustard.
Spice It Up: If you like a little heat, add a dash of smoked paprika or a pinch of cayenne to the yolk mixture. It gives the eggs a gentle kick that wakes up your palate nicely.
Make It Lighter: Use low-fat mayonnaise to reduce fat content. I find it slightly changes the creaminess but still keeps the filling luscious and flavorful.
Seasonal Switch-Up: Try swapping the cabbage for sautéed kale or spinach in colder months for a seasonal twist that still keeps that lovely green vibe.

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

A close-up shows a woman's hand holding one halved hard-boiled egg with a smooth white outer layer and a creamy yellow filling mixed with small bits of brown and orange. The egg is topped with tiny red pieces and a small bright green cilantro leaf. In the blurry background, many more eggs arranged on a white plate, each with similar fillings and garnishes. The setting rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the eggs with care

Start by slicing your 12 hard boiled eggs in half lengthwise. Gently pop out the yolks—this is the foundation for your creamy filling. Placing the yolks into a medium-sized bowl helps keep things tidy and makes mixing easier later on.

Step 2: Sauté the cabbage just right

Heat a small skillet over medium heat and add your ½ cup of diced cabbage. Sauté it for about 3 minutes, stirring occasionally until it softens but doesn’t brown. This step mellows out the cabbage’s natural bite and ensures it blends perfectly into the filling without overpowering it.

Step 3: Whip up that luscious filling

To the egg yolks, add ½ cup mayonnaise and 2 tablespoons Dijon mustard. Whisk them together vigorously until the texture is silky smooth and creamy—no lumps allowed! This is where your deviled eggs get their signature velvety bite. For a super smooth consistency, you can pulse the mixture in a food processor.

Step 4: Bring it all together

Fold in the diced corned beef and sautéed cabbage evenly into the yolk mixture. Season with salt and pepper to taste—remember, the corned beef adds some saltiness, so go easy and adjust as you go. The filling should be flavorful and balanced before you pipe it into the egg whites.

Step 5: Pipe with precision and garnish beautifully

Transfer your creamy filling into a gallon-sized ziplock bag. Press the mixture down toward a single corner, seal the bag, then snip off a small tip of that corner to create an impromptu piping bag. Pipe the filling neatly into each egg white half for an elegant presentation. Finally, sprinkle with 2 tablespoons of finely grated carrots and thinly sliced green onions to add a pop of color and a fresh crunch. Serve immediately or refrigerate covered until you're ready to enjoy!

Top Tip

These Corned Beef and Cabbage Deviled Eggs are packed with flavor, and a few little tricks can help you get the perfect texture and presentation every time.

Perfectly Smooth Filling: Whip the egg yolk mixture thoroughly until completely creamy. Using a whisk or even a fork works well, but for an ultra-smooth texture, I like to pulse it briefly in a food processor.
Sauté Cabbage Just Right: I found that sautéing the cabbage for about 3 minutes until softened—but not browned—keeps it tender with a mild flavor that doesn’t overpower the eggs.
Piping Bag Hack: Using a ziplock bag to pipe the filling makes assembly clean and easy. Just snip a tiny corner and pipe evenly into each egg white half for neat, uniform deviled eggs.
Fresh Garnishes Matter: Adding grated carrot and thin green onion slices right before serving gives the eggs a fresh pop of color and a lovely hint of crunch you don’t want to miss.

How to Serve Corned Beef and Cabbage Deviled Eggs Recipe

The image shows two beige bowls placed on a white marbled surface. The larger bowl on the left contains several white, smooth egg white halves arranged loosely together, showing a slight shine and a hollow center. The smaller bowl on the right holds many yellow, crumbly egg yolk pieces, broken into uneven chunks and piled closely. Both bowls have a simple round shape with speckled texture on their outer edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Beyond the classic grated carrots and thinly sliced green onions, consider adding a sprinkle of smoked paprika or a few tiny capers for extra tang. A little fresh parsley or dill makes a beautiful green accent too. These touches brighten the look and flavor wonderfully.

Side Dishes

Serve these deviled eggs alongside other St. Patrick’s Day favorites like crispy boiled potatoes, a hearty Irish soda bread, or even a light salad with a citrus vinaigrette to offset the richness. They’re also fantastic as part of a party platter with pickles, cheeses, and cured meats.

Make Ahead and Storage

Storing Leftovers

These deviled eggs keep best stored in an airtight container in the refrigerator for up to 2 days. To maintain their freshness, keep the garnish separate and add it just before serving.

Freezing

Because of the mayonnaise and fresh ingredients, freezing is not recommended for this Corned Beef and Cabbage Deviled Eggs Recipe. The texture and flavor will likely be compromised.

Reheating

Deviled eggs are best enjoyed chilled or at room temperature. If you prefer, take them out of the fridge about 15 minutes before serving to let the flavors shine through without any reheating.

Frequently Asked Questions:

Can I use leftover corned beef instead of deli slices?

Absolutely! Finely chopped leftover cooked corned beef works perfectly in this recipe, offering great flavor and texture.

How far ahead can I prepare these deviled eggs?

You can prepare the eggs and filling a few hours ahead and refrigerate them covered. Just add the garnish right before serving for the freshest look and taste.

Can I make this recipe dairy-free or low-fat?

Using low-fat mayonnaise can reduce fat content, but the creaminess might be slightly less rich. For dairy-free, make sure your mayo and mustard are free from dairy ingredients.

What is the best way to peel hard boiled eggs for this recipe?

Peeling eggs under running cold water helps loosen the shell and makes peeling easier. Fresh eggs are harder to peel, so if possible, use eggs that have been refrigerated for a few days.

Final Thoughts

These Irish Corned Beef and Cabbage Deviled Eggs capture the spirit of St. Patrick’s Day in every bite. They’re simple, satisfying, and have just the right balance of creamy, savory, and fresh. Whether you’re hosting a festive gathering or just craving a unique twist on a classic, these deviled eggs are sure to bring smiles and maybe even a little luck of the Irish to your table!