Description
These Irish Corned Beef & Cabbage Deviled Eggs are a festive appetizer combining traditional St. Patrick's Day flavors with a creamy, tangy filling. Hard boiled eggs are filled with a smooth mixture of egg yolks, sautéed cabbage, diced corned beef, mayonnaise, and Dijon mustard, then garnished with grated carrots and green onions for a colorful and delicious treat.
Ingredients
Scale
Main 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
Garnish
- 2 tbsp finely grated carrots
- Thinly sliced green onions
Instructions
- Prepare the eggs: Slice the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them into a medium sized bowl.
- Sauté the cabbage: Heat a small skillet over medium heat and sauté the diced cabbage for 3 minutes, stirring occasionally, until softened but not browned. Remove from heat and let cool slightly.
- Make the filling: Add the mayonnaise and Dijon mustard to the egg yolks and whip with a fork or whisk until the mixture is completely smooth and creamy.
- Combine ingredients: Stir the diced corned beef and sautéed cabbage into the yolk mixture until well combined. Season with salt and pepper to taste.
- Fill the eggs: Transfer the filling into a gallon-sized ziplock bag, press the mixture toward one corner, seal the bag, and snip off a small piece of that corner to create a piping bag. Pipe the filling evenly into the egg white halves.
- Garnish and serve: Sprinkle the deviled eggs with finely grated carrots and thinly sliced green onions for a colorful finish. Serve immediately, or cover and refrigerate until ready to serve.
Notes
- For a smoother filling, use a food processor or blender to combine the yolk mixture.
- If corned beef slices are unavailable, finely chopped cooked corned beef from a deli or home-cooked corned beef also works well.
- Sautéing the cabbage softens its texture and mellows its flavor; do not overcook or brown it.
- You can prepare these eggs a few hours ahead and keep them covered in the refrigerator, but garnish just before serving.
- Use low-fat mayonnaise to reduce fat content, though it may slightly alter creaminess.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 5 g
- Cholesterol: 95 mg
