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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.
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Irish Deviled Eggs

This deviled egg recipe is a fun twist on the classic St. Patrick’s Day recipe corned beef and cabbage.
Course Appetizer
Cuisine American
Keyword corned beef deviled eggs, Irish deviled eggs, St. Patrick's Day Appetizer
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 227kcal
Author Kat Jeter & Melinda Machado

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