Name: Corned Beef & Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Cuisine: American
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; 2 tbsp finely grated carrots; Thinly sliced green onions

Nothing says festive quite like a twist on a classic—enter the Corned Beef & Cabbage Deviled Eggs Recipe. These little bites bring together creamy, tangy, and hearty flavors in a way that’s downright addictive. Ready to impress your friends at your next gathering?

A white plate is filled with a single layer of halved boiled eggs, each egg having a smooth white outer layer and a creamy yellow filling in the center. The filling has small bits of darker brown mixed in and is topped with tiny bright orange pieces. Small fresh green leaves are placed on some of the eggs and scattered next to the plate on the surface, which has a white marble texture. The eggs are arranged closely but not overlapping. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef & Cabbage Deviled Eggs Recipe
Top Tip
How to Serve Corned Beef & Cabbage Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef & Cabbage Deviled Eggs Recipe

Why You'll Love This Recipe

I have to admit, these deviled eggs quickly became my go-to for St. Patrick’s Day parties—and honestly, any time I’m craving that comforting corned beef flavor in a fun, finger-food form.

A Flavor Mashup: Combines the classic Irish corned beef and sautéed cabbage into a creamy deviled egg filling.
Easy to Make: Just 23 minutes total from start to finish, perfect for last-minute entertaining.
Visual Pop: Garnished with vibrant grated carrots and green onions for a fresh look and crunch.
Party Perfect: Makes six servings of bite-sized appetizers everyone will be talking about.

Ingredients & Why They Work

When it comes to ingredients, keeping it simple and fresh is key. I always recommend using Boar's Head corned beef for its rich flavor and tender texture, plus fresh cabbage that you’ll sauté just enough to soften without losing that satisfying bite.

Flat lay of twelve whole uncracked brown hard boiled eggs arranged neatly, a small white ceramic bowl filled with diced deep pink Boar's Head corned beef, a small white bowl holding finely shredded bright orange carrots, a small white bowl containing shredded pale green cabbage leaves, a small white bowl with smooth creamy white mayonnaise, a small white bowl of vibrant yellow Dijon mustard, a few fresh green onion stalks thinly sliced, and small mounds of coarse black pepper and coarse salt crystals placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hard boiled eggs: The perfect vessel, creamy and sturdy, to hold all that delicious filling.
Corned beef: Adds savory, meaty depth that makes these eggs truly special.
Cabbage: Sautéed to mellow its bite, balancing the richness of the corned beef.
Mayonnaise: Brings creaminess that smooths out the filling perfectly.
Dijon mustard: A touch of tanginess that lifts the flavors up nicely.
Salt & pepper: Simple seasonings to bring everything together.
Finely grated carrots: Adds a bright color contrast and slight sweetness.
Green onions: Freshness and a mild onion bite for garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Corned Beef & Cabbage Deviled Eggs Recipe is how easily it adapts to your flavor preferences. Feel free to tweak the filling or garnishes to make it truly your own festive appetizer masterpiece!

Variation: For a smoky twist, add a pinch of smoked paprika into the yolk mixture. I tried this once, and it gave the eggs a warm depth that paired beautifully with the corned beef’s savory notes.
Low-carb option: Swap the mayonnaise for Greek yogurt for a tangier, lighter filling that still stays creamy and delicious.
Vegetarian substitute: Omit the corned beef and replace it with sautéed mushrooms or smoked tofu for that umami flavor and hearty texture.
Crunch factor: If you prefer some fresh crunch, skip sautéing the cabbage and use it raw. It gives these deviled eggs an unexpected fresh bite that’s delightful.
Garnish ideas: Aside from grated carrots and green onions, you can garnish with a sprinkle of fresh parsley, dill, or a dash of paprika for color and extra flavor.

Step-by-Step: How I Make Corned Beef & Cabbage Deviled Eggs Recipe

A close-up shows a woman's hand holding one halved hard-boiled egg with a smooth white outer layer and a creamy yellow filling mixed with small bits of brown and orange. The egg is topped with tiny red pieces and a small bright green cilantro leaf. In the blurry background, many more eggs arranged on a white plate, each with similar fillings and garnishes. The setting rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the eggs with care

Start by slicing your 12 hard boiled eggs in half lengthwise. Gently remove each yolk and place them into a medium bowl. I like to handle the yolks carefully so they don’t crumble to ensure a silky smooth filling later on. If you boil the eggs a day ahead and chill them, peeling is much easier and less messy.

Step 2: Sauté the cabbage until just soft

Heat a small skillet over medium heat, then add your ½ cup diced cabbage. Sauté for about 3 minutes until it’s just softened but still vibrant. This quick sauté mellows the cabbage’s sharpness and blends beautifully with the tangy filling. Once done, remove it from the heat and allow it to cool slightly before mixing.

Step 3: Whip up the creamy filling

Add ½ cup mayonnaise and 2 tablespoons Dijon mustard to the egg yolks. Whip the mixture vigorously until it’s completely smooth and fluffy. This step is key for that perfect creamy texture that will fill the egg whites beautifully.

Step 4: Fold in the flavorful extras

Gently stir in the diced corned beef and the sautéed cabbage into your creamy yolk mixture. Season with salt and pepper to taste. Mixing evenly ensures that every bite has a delicious balance of corned beef, cabbage, and that tangy mustard creaminess.

Step 5: Pipe the filling with style

Spoon the filling into a gallon-sized ziplock bag. Twist the top to press out any air and seal it tightly. Then snip off a small corner to create an easy piping bag. Pipe the filling neatly into each egg white half. This technique keeps things tidy and gives your deviled eggs a professional look that’s sure to impress.

Step 6: Garnish and enjoy

Finish off your deviled eggs by sprinkling 2 tablespoons of finely grated carrots and some thinly sliced green onions over the tops. Not only do these garnishes add a pop of fresh color, but they also bring a light crunch and bounce to every bite. Serve immediately, or cover and refrigerate until ready to serve.

Top Tip

These tips will help you nail the texture and flavor balance of your Corned Beef & Cabbage Deviled Eggs Recipe, making your appetizer stand out at every gathering.

Perfectly Smooth Filling: Whipping the egg yolks with mayonnaise and Dijon mustard until silky smooth really makes the filling light and creamy, which complements the diced corned beef beautifully.
Sauté the Cabbage Just Right: From experience, sautéing the cabbage exactly 3 minutes softens it enough to mellow the flavor without losing its slight crunch, which adds a lovely texture contrast to the eggs.
Use a Ziplock Bag for Piping: Instead of a fancy piping bag, I use a gallon-sized ziplock bag with a tiny corner snipped off. It’s super easy to control the filling and keeps the presentation neat and tidy.
Don’t Skip the Garnishes: Finely grated carrots and thinly sliced green onions brighten the dish visually and flavor-wise. I avoided adding paprika to keep the traditional flavors front and center, but it’s a great option if you want a smoky hint.

How to Serve Corned Beef & Cabbage Deviled Eggs Recipe

The image shows two beige bowls placed on a white marbled surface. The larger bowl on the left contains several white, smooth egg white halves arranged loosely together, showing a slight shine and a hollow center. The smaller bowl on the right holds many yellow, crumbly egg yolk pieces, broken into uneven chunks and piled closely. Both bowls have a simple round shape with speckled texture on their outer edges. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the classic grated carrots and green onions, try adding a sprinkle of smoked paprika or fresh parsley to enhance color and flavor. A few tiny pickled jalapeño slices can also add a subtle kick if you like a bit of heat.

Side Dishes

Serve these deviled eggs alongside traditional Irish fare like soda bread, boiled potatoes, or a tangy beetroot salad for a festive spread. They also pair wonderfully with a crisp green salad dressed in a light vinaigrette to balance the richness.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Corned Beef & Cabbage Deviled Eggs in an airtight container in the refrigerator. For the best taste and freshness, consume within 2 days.

Freezing

Because of the mayonnaise and delicate egg texture, I don’t recommend freezing this recipe as it can alter the consistency and flavor once thawed.

Reheating

These deviled eggs are best served cold or at room temperature. If they’ve been refrigerated, simply let them sit out for 10–15 minutes before serving to bring out their full flavor.

Frequently Asked Questions:

Can I use fresh cabbage instead of sautéed cabbage?

Yes! Using raw cabbage will give your deviled eggs a crunchier texture and a more pronounced cabbage flavor. If you prefer a softer, milder taste, sautéing for about 3 minutes is recommended.

What type of corned beef works best in this recipe?

Sliced corned beef, like Boar's Head brand, works beautifully since it’s tender and flavorful. Dice it finely so it incorporates easily into the creamy filling without overpowering the eggs.

How far ahead can I prepare these deviled eggs?

You can boil the eggs a day ahead and keep them refrigerated for easier peeling. The filled deviled eggs can also be assembled a few hours in advance and stored in the fridge, covered tightly.

Can I make this recipe vegan or vegetarian?

This recipe relies on eggs and corned beef, so it isn't vegan or vegetarian. However, you could try substituting the corned beef with smoked tempeh or a plant-based deli slice and use vegan mayo to create a similar flavor profile.

Final Thoughts

Making Irish Corned Beef & Cabbage Deviled Eggs is a joyous way to blend classic holiday flavors into a bite-sized treat. Whether you serve them at your St. Patrick’s Day party or as a fun twist on a potluck appetizer, these deviled eggs bring comfort and celebration together beautifully. Give the recipe a try and enjoy the smiles it sparks at your table!