Irish Deviled Eggs
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
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 and keto colcannon. 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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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.
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!
Roasted Cabbage with Bacon from Bread Booze Bacon
Beef & Cabbage Stew from White Lights on Wednesday
Pastrami & Relish Dog from Kleinworth & Co.
Asian Sesame Chicken Salad from Cooking with Curls
Irish Fried Cabbage from Sugar & Soul
Thai Peanut Chicken Crunch Slaw Salad from Celebrating Sweets
Mexican Slaw from The Two Bite Club
Easy Chow Mein from Liz on Call
Ginger Cashew Chicken Salad from It Bakes Me Happy
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?
- Corned Beef and Cabbage Rolls
- Corned Beef Hash
- Instant Pot Corned Beef and Cabbage
- Irish Potato Bites
- Irish Egg Rolls
- Irish Nachos
- Irish Deviled Eggs
- More St. Patrick’s Day Recipes…
Irish Deviled Eggs
- 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
- 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.
Took this to a St. Patrick’s Day party and it made a real hit. I did substitute cole slaw for the cabbage because that’s what I had on hand. I also put a tiny sweet pickle slice on top each egg, which REALLY complimented the flavors. A keeper of a recipe.