Description
Delightful Irish Corned Beef & Cabbage Deviled Eggs combine the classic flavors of corned beef and sautéed cabbage with creamy mayonnaise and tangy Dijon mustard. Perfect as a festive appetizer, these deviled eggs are garnished with finely grated carrots and green onions to add color and freshness.
Ingredients
Units
Scale
Eggs and Filling
- 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
Garnish
- 2 tbsp finely grated carrots
- Thinly sliced green onions
Instructions
- Prepare the eggs: Slice the hard boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium-sized bowl.
- Sauté the cabbage: In a small skillet over medium heat, sauté the diced cabbage for 3 minutes or until just softened. Remove from heat and let cool slightly.
- Make the filling: Add the mayonnaise and Dijon mustard to the egg yolks. Whip the mixture until completely smooth.
- Combine ingredients: Stir in the diced corned beef and sautéed cabbage until evenly combined. Season with salt and pepper to taste.
- Fill the eggs: Spoon the filling into a gallon-sized ziplock bag, press out the air and seal. Snip off one corner of the bag to create a piping bag, then pipe the filling evenly into the egg white halves.
- Garnish and serve: Sprinkle the tops with finely grated carrots and thinly sliced green onions. Serve immediately or refrigerate in an airtight container until ready to serve.
Notes
- Boil eggs a day ahead and refrigerate for easier peeling and convenience.
- Sautéing the cabbage softens it and mellows the flavor, but you may substitute with raw cabbage for added crunch.
- Use a piping bag or ziplock bag for neat filling of eggs.
- Garnish with paprika or fresh herbs for variation.
- Store leftovers covered in the refrigerator and consume within 2 days for best taste.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 165 mg
