This Irish Deviled Eggs recipe is a St. Patrick’s Day appetizer recipe that’s a fun twist on the classic corned beef and cabbage.

Irish Deviled Eggs | This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage. Deviled eggs are an easy appetizer that make a great brunch recipe for spring. These Irish Deviled eggs make a great low carb recipe for St. Patrick’s Day!Irish Deviled Eggs

On St. Patrick’s Day cabbage gets to be a real star right alongside it’s faithful companion corned beef. I usually make Corned Beef Cabbage Rolls for dinner on St. Patrick’s Day but since I’m doing my best to stick to low carb I’ll be skipping the mashed potatoes, parsnips, and carrots this year and eating Irish Deviled Eggs. They are a delicious, low carb way to enjoy corned beef and cabbage without all of the carb-heavy sides.

IRISH DEVILED EGGS
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Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!Irish Deviled Eggs | This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage. Deviled eggs are an easy appetizer that make a great brunch recipe for spring. These Irish Deviled eggs make a great low carb recipe for St. Patrick’s Day!

I know, it sounds a little odd at first but as soon as you bite into one you’re going to be sold. The corned beef and cabbage add just enough flavor that you know you’re celebrating St. Patty’s Day. I used sliced corned beef from my deli. It only took a slice or two for the eggs and the rest went on a Reuben sandwich. The cabbage was cooked and finely diced and then microwaved just long enough to soften it. Then I added mayonnaise, Dijon mustard and a little salt to the egg yolks and mixed them up with an immersion blender to get the filling nice and smooth. that’s a trick Melinda taught me and now I wouldn’t do it any other way. It makes the egg yolks come out so nice and creamy. Pipe the filling into the egg yolks and Voila! Irish Deviled Eggs.

Irish Deviled Eggs | This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage. Deviled eggs are an easy appetizer that make a great brunch recipe for spring. These Irish Deviled eggs make a great low carb recipe for St. Patrick’s Day!

Tips for making Irish Deviled Eggs:

  • Use an immersion blender or food processor to get your egg yolks really smooth that helps them pipe into the egg whites neatly.
  • Use a large disposable piping bag with the end cut off to pipe the yolk mixture into the egg white.
  • Boil your eggs the day before. You can even mix up the egg yolks and store them in an airtight container. That way all you have to do is pipe the filling in when you’re ready to eat!

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If you need some more cabbage recipes for St. Patrick’s Day or any time of the year really then we’ve got you covered. We’ve got some amazing recipes full of cabbage goodness from some of our favorite bloggers right here.

What you will need to make Irish Deviled Eggs:

  • Immersion Blender – You can use an immersion blender or a food processor to combine your egg yolks, mayo, mustard and salt. It get it wonderfully smooth and creamy.
  • Deviled Egg Carrier – Taking these to a party? This carrier makes it super easy to get them there!
  • Deviled Egg Plate – Serve them to friends and family or just grab a few for yourself. This plate is awesome for sharing deviled eggs.

Want more St. Patrick’s Day recipes?

Servings: 8
Prep Time: 20 mins
Total Time: 20 mins

Irish Deviled Eggs

This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage.
Print Recipe
3 from 2 votes

Ingredients

  • 12 Hard Boiled Eggs
  • 2 slices Corned Beef, diced
  • 1/2 cup Cabbage, diced
  • 1/2 cup Mayo
  • 2 tablespoon Dijon Mustard
  • Salt to taste
  • Carrots, grated for garnish
  • Parsley, minced for garnish

Instructions

  • Slice hard boiled eggs in half. Remove the yolks and put in a bowl.
  • Microwave the cabbage for 30 seconds to a minute until it has softened.
  • Add mayonnaise, and Dijon mustard to the egg yolks and use an immersion blender to mix egg yolks with ingredients until creamy.
  • Add finely chopped corned beef and cabbage stirring into the egg yolk mixture until fully combined.
  • Salt to taste.
  • Pipe the mixture into the egg white halves
  • Garnish with carrots and parsley.
  • Enjoy!

Nutrition

Serving: 3deviled eggs, Calories: 227kcal, Carbohydrates: 1g, Protein: 11g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Cholesterol: 328mg, Sodium: 287mg, Potassium: 104mg, Sugar: 1g, Vitamin A: 9%, Vitamin C: 3%, Calcium: 3%, Iron: 5%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Appetizer