If you love the comforting flavors of St. Patrick’s Day combined with a classic party favorite, you’re going to adore this Corned Beef and Cabbage Deviled Eggs Recipe. It’s a fun, flavorful twist on traditional deviled eggs, packing in that iconic Irish charm with every bite.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Corned Beef and Cabbage Deviled Eggs Recipe
- Top Tip
- How to Serve Corned Beef and Cabbage Deviled Eggs Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Corned Beef and Cabbage Deviled Eggs Recipe
Why You'll Love This Recipe
Whenever I make these Irish Corned Beef & Cabbage Deviled Eggs, they disappear fast! They’re the perfect appetizer to wow your guests without keeping you tied to the stove for hours.
- Unique Flavor Fusion: Combines savory corned beef and tender cabbage with creamy, tangy deviled eggs for a delightful taste experience.
- Easy to Prepare: Ready in just 25 minutes with simple stovetop steps—great for last-minute parties.
- Festive Presentation: The grated carrots and green onions add vibrant color, making these eggs as pretty as they are delicious.
- Versatile Snack: Perfect for St. Patrick’s Day celebrations, casual get-togethers, or as a fun appetizer any time of year.
Ingredients & Why They Work
Before diving in, make sure you gather quality ingredients that bring out the best in this recipe. Fresh eggs will peel easily, and a good-quality corned beef really makes the filling shine.

- Hard boiled eggs: The foundation of any deviled egg, providing that creamy richness and perfect vessel for the filling.
- Corned beef: I like using Boar’s Head for its authentic, tender texture and bold flavor.
- Cabbage: Sautéed lightly to soften its crunch and mellow the bite, blending harmoniously with the beef.
- Mayonnaise: Adds smooth creaminess and helps bind the filling together.
- Dijon mustard: A little tang and subtle spice to brighten up the filling.
- Salt & pepper: Essential seasonings to taste, elevating all the other ingredients.
- Grated carrots: For a pop of color and a touch of natural sweetness on top.
- Green onions: Thinly sliced to add freshness and a mild onion flavor as garnish.
Make It Your Way
One of the best things about this Corned Beef and Cabbage Deviled Eggs Recipe is how easy it is to make your own creative twists. Feel free to adjust ingredients or add your favorite flavors to truly make these appetizers your own—and impress everyone at your next gathering.
- Variation: For a lighter version, I swapped out half the mayonnaise for creamy Greek yogurt. It keeps the filling dreamy without weighing it down. Plus, it’s a great way to sneak in a bit of protein and tang.
- Vegetarian Twist: You can omit the corned beef and boost the cabbage with some sautéed mushrooms or smoked paprika for a smoky depth that still echoes those classic St. Paddy’s flavors.
- Extra Crunch: If you love a bit of texture, skip sautéing the cabbage and add it raw. It adds a fresh crispness that offsets the creamy filling beautifully.
- Seasonal Flair: Garnish with a pinch of paprika or even some finely chopped fresh herbs like parsley or chives to add a pop of color and fresh aroma perfect for spring celebrations.
Step-by-Step: How I Make Corned Beef and Cabbage Deviled Eggs Recipe

Step 1: Prep and Halve the Eggs
Start by slicing your 12 hard boiled eggs lengthwise with a sharp knife. Take your time here to keep the whites intact and neat. Gently pop out the yolks and set them in a medium bowl—we’ll transform these golden morsels into the creamy filling that’s the heart of this recipe.
Step 2: Sauté the Cabbage Until Tender
Heat a small skillet over medium and toss in the diced cabbage. Cook for 2 to 3 minutes, stirring occasionally, until it’s just softened but still lively. This step is key because sautéing mellows the cabbage’s bite and blends its flavor seamlessly into the filling. Once softened, set it aside to cool slightly so it doesn’t wilt the mayonnaise mixture.
Step 3: Whisk Up That Creamy Filling
To the bowl of egg yolks, add ½ cup mayonnaise and 2 tablespoons Dijon mustard. Using a fork or electric mixer, whip the mixture until it becomes smooth and silky with no lumps. This is the stage where the filling gets its rich and luscious texture—perfect for piping into egg whites.
Step 4: Mix in Corned Beef and Cabbage
Now, fold in the diced Boar's Head corned beef and the sautéed cabbage, gently combining everything until distributed evenly. Give the mixture a taste and add salt & pepper to your liking. The salty, savory corned beef pairs beautifully with the creamy egg yolk base, making each bite full of hearty Irish-inspired flavor.
Step 5: Pipe and Garnish for Presentation
Transfer your filling to a gallon-sized ziplock bag. Seal it tightly, then snip off one bottom corner to create a makeshift piping bag. Carefully pipe the filling into each egg white half, filling them generously but neatly. Finally, sprinkle with 2 tablespoons finely grated carrots and some thinly sliced green onions for a burst of color and a fresh bite. Serve immediately or refrigerate in an airtight container until ready to enjoy.
Top Tip
These tips will help you nail the perfect Corned Beef and Cabbage Deviled Eggs every time, ensuring they’re flavorful, creamy, and beautifully presented for any occasion.
- Perfectly Peeled Eggs: Use eggs that are about a week old rather than super fresh ones — they peel much easier after hard boiling, which makes prepping the deviled eggs a breeze.
- Sauté Your Cabbage: I learned that quickly sautéing the cabbage for just 2-3 minutes softens it and mellows its flavor, giving the filling a smoother bite — but feel free to skip this for a crunchier texture.
- Use a Piping Bag: Transferring your filling to a ziplock bag and snipping a corner for piping not only looks professional but also prevents mess and uneven filling.
- Don’t Overfill the Eggs: Resist the urge to overload the whites — a neat, generous portion looks better and makes eating less messy.
How to Serve Corned Beef and Cabbage Deviled Eggs Recipe

Garnishes
Beyond the finely grated carrots and thinly sliced green onions, try adding a light sprinkle of smoked paprika or a few tiny fresh parsley leaves for a pop of color and an extra hint of flavor. For a bit of tang, a small dollop of horseradish sauce on each egg half is an unexpected but delicious complement to the corned beef flavors.
Side Dishes
These deviled eggs shine as party appetizers or alongside classic Irish-inspired sides like Irish soda bread, roasted baby potatoes, or even a light coleslaw. Pairing them with a crisp green salad balances the richness, making the whole meal feel fresh and festive.
Make Ahead and Storage
Storing Leftovers
Store any leftover deviled eggs in an airtight container in the refrigerator. They stay fresh and tasty for up to 24 hours. For best results, keep the garnish separate and add it just before serving to maintain freshness and vibrant color.
Freezing
Deviled eggs with creamy fillings and fresh vegetables don’t freeze well, as the texture can become watery and the cabbage soggy. It’s best to enjoy these Corned Beef and Cabbage Deviled Eggs fresh or within a day of making them.
Reheating
These deviled eggs are meant to be served cold or at room temperature. If you like to serve slightly warmer cabbage inside, you can lightly reheat the sautéed cabbage separately before mixing it into the filling—but once assembled, keep the eggs chilled until serving.
Frequently Asked Questions:
Absolutely! Leftover corned beef works perfectly in this recipe. Just dice it finely for the best texture in the filling.
Yes, you can skip sautéing the cabbage if you prefer a crunchier bite. Just be aware that the flavor will be stronger and the texture crunchier.
This recipe contains eggs and mayonnaise, so to go vegan or dairy-free you’d need to substitute with vegan mayo and an egg alternative, but the texture and flavor will be quite different from the traditional version.
The total time is 25 minutes, including 20 minutes of prep and 5 minutes to cook the cabbage.
Final Thoughts
Mastering this Corned Beef and Cabbage Deviled Eggs Recipe brings a fun and flavorful twist to your appetizer lineup. Whether it’s for St. Patrick’s Day or any casual get-together, these savory bites are sure to spark conversation and delight your guests. From the creamy filling to the bright garnishes, it’s a joyful way to celebrate classic flavors with a fresh, easy-to-make dish you’ll want to revisit again and again.
Print
Corned Beef and Cabbage Deviled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
These Irish Corned Beef & Cabbage Deviled Eggs combine classic St. Patrick's Day flavors into a delightful appetizer. Creamy egg yolk filling is blended with savory corned beef, sautéed cabbage, and Dijon mustard, then garnished with finely grated carrots and green onions for a festive touch. Perfect for parties or casual gatherings, these deviled eggs bring a unique twist to a beloved snack.
Ingredients
Eggs & Filling
- 12 hard boiled eggs, peeled
- 2 slices Boar's Head corned beef, diced
- ½ cup diced cabbage
- ½ cup mayonnaise
- 2 tablespoon Dijon mustard
- Salt & pepper, to taste
Garnish
- 2 tablespoon finely grated carrots
- Thinly sliced green onions
Instructions
- Prepare the Eggs: Slice the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them into a medium-sized bowl.
- Sauté the Cabbage: In a small skillet over medium heat, sauté the diced cabbage for 2-3 minutes or until just softened. Remove from heat and set aside to cool slightly.
- Make the Filling: Add mayonnaise and Dijon mustard to the egg yolks and whip with a fork or mixer until completely smooth.
- Combine Ingredients: Stir in the diced corned beef and sautéed cabbage into the yolk mixture until evenly combined. Season with salt and pepper to taste.
- Fill the Eggs: Transfer the filling into a gallon-sized ziplock bag. Twist the top to seal and snip off one bottom corner to create a piping bag. Pipe the mixture evenly into the egg white halves.
- Garnish and Serve: Sprinkle the filled eggs with finely grated carrots and thinly sliced green onions. Serve immediately or refrigerate in an airtight container until ready to serve.
Notes
- Use fresh eggs for easier peeling when hard boiling.
- Sautéing the cabbage softens its texture and mellows the flavor, but you can skip this step for extra crunch.
- Substitute mayonnaise with Greek yogurt for a lighter filling.
- For more color, add a pinch of paprika on top before serving.
- These deviled eggs can be prepared a day ahead; keep refrigerated and garnish just before serving.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 210 mg






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