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These Irish deviled eggs are a fun, savory twist on a classic deviled eggs recipe—and they’re basically a tiny bite of corned beef and cabbage in egg form. The filling is creamy, tangy, and loaded with little bits of corned beef and softened cabbage, then finished with bright garnishes that feel perfect for March.

Close-up of Reuben deviled eggs topped with a creamy filling and garnished with shredded carrots on a white plate—perfect as a festive St. Patrick’s Day appetizer.


 

On St. Patrick’s Day I usually make Instant Pot Corned Beef and Cabbage or Corned Beef Cabbage Rolls for dinner and while I love the classic meal (especially if there are leftovers), parties and potlucks call for something you can grab with one hand while you’re juggling a plate, a drink, and a conversation about who has the best parade in town.

That’s where these deviled eggs come in.

They’ve got all the familiar flavors that show up around March 17—corned beef and cabbage—but in a cute, bite-sized package that works for brunch, dinner spreads, or game-day-style snacking. Plus, they’re naturally a low carb appetizer, which is always a win when the dessert table is full of cookies and cupcakes with green sprinkles.

Close-up of Irish deviled eggs topped with a creamy yellow filling mixed with chopped vegetables and garnished with shredded carrots—a festive St. Patrick’s Day appetizer.

Ingredients & Substitutions

  • Hard boiled eggs – The base of the whole recipe. If your eggs are super fresh, peeling can be tricky—older eggs usually peel easier.
  • Corned beef – Adds that salty, savory “Reuben-ish” vibe (hello, Reuben deviled eggs energy). Swap with chopped pastrami or even leftover ham.
  • Cabbage – Gives you the classic St. Patrick’s Day flavor. If you’re not a cabbage fan, try very finely chopped sauerkraut (squeeze it dry first).
  • Mayonnaise – Makes the filling creamy. You can swap part of it with Greek yogurt for a lighter bite.
  • Dijon mustard – Adds tang and a little zip. Yellow mustard works too, but Dijon gives a smoother, slightly sharper flavor.
  • Salt – Season to taste at the end (corned beef can be salty already).
  • Carrots (garnish) – Bright color + a little crunch. Finely grated is best so it doesn’t overpower the bite.
  • Parsley (garnish) – Fresh and herby. Swap with chives or green onion if you want more “green” pop (great for a festive green garnish).

Step-by-Step Instructions

Step 1 – Slice the eggs. Cut the hard boiled eggs in half lengthwise. Gently pop out the yolks into a medium bowl and set the whites on a tray.

Step 2 – Soften the cabbage. Microwave the diced cabbage for 30 seconds to 1 minute, just until it softens.

Step 3 – Blend the creamy base. Add the mayo and Dijon mustard to the yolks. Use an immersion blender to mix until smooth and creamy.
Pro tip: No immersion blender? A fork works—just mash thoroughly, then stir until it looks fluffy.

Step 4 – Add corned beef + cabbage. Stir in the diced corned beef and softened cabbage until evenly combined.

Step 5 – Season carefully. Add salt to taste. (Corned beef varies a lot in saltiness, so taste first!)

Step 6 – Fill the egg whites. Spoon or pipe the filling into the egg white halves.

Step 7- Garnish like a pro. Top with grated carrots and minced parsley for color and a fresh finish. Now you’ve got a cute, festive party finger food that looks extra St. Patrick’s Day-ready.

A close-up of an Irish deviled egg topped with creamy yellow filling, garnished with shredded carrot and chopped red onion.

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!

Serving Suggestions

These Irish deviled eggs are best served chilled, so they’re perfect for:

  • St. Patrick’s Day snack boards with cheese, rye crackers, and pickles
  • Brunch spreads (they’re great next to potatoes and fruit)
  • Potlucks and office parties (true make-ahead appetizers energy)
  • Alongside classic corned beef dishes if you’re going all-in on the theme

If you’re building a full St. Patrick’s Day menu, pair them with other Irish-American favorites like Instant Pot Corned Beef and Cabbage or add a fun appetizer like Irish Egg Rolls.

Storage

Refrigerate promptly: Deviled eggs should be kept cold (especially at parties).

Best storage method: Store the egg whites and filling separately if making ahead, then fill and garnish closer to serving. Or store assembled eggs in a single layer in an airtight container.

How long they last: Hard-cooked eggs (peeled or unpeeled) are generally best used within 7 days when refrigerated, and deviled eggs are best enjoyed within 2–3 days for texture and freshness. For hard-cooked egg safety guidance, USDA notes hard cooked eggs can be refrigerated up to one week.

Want more St. Patrick’s Day recipes?

Servings: 8
Prep Time: 20 minutes
Total Time: 20 minutes

Irish Deviled Eggs

Created By: Kat Jeter & Melinda Machado
This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage.
Close-up of an Irish deviled egg half topped with a creamy filling of chopped red onion and green vegetables, garnished with shredded carrot—a festive St. Patrick’s Day appetizer.
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: 450IU, Vitamin C: 2.5mg, Calcium: 30mg, Iron: 0.9mg
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.
Course: Appetizer
Cuisine: American
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