Name: Corned Beef and Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 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

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.

The image shows a white plate with about a dozen deviled eggs arranged closely. Each egg is halved with a smooth, firm white outer layer and a yellow filling in the center that has small bits of darker ingredients mixed in. The yellow filling is topped with small pieces of bright orange garnish and fresh green cilantro leaves. Some cilantro leaves are placed on the plate near the eggs. The plate is set on a white marbled textured surface. 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 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.

Flat lay of twelve whole uncracked brown eggs, a small white ceramic bowl of diced pink corned beef, a small white ceramic bowl of finely chopped fresh green cabbage, a small white ceramic bowl of smooth creamy mayonnaise, a small white ceramic bowl of bright yellow Dijon mustard, a small white ceramic bowl with freshly ground black pepper and salt, a small white ceramic bowl of finely grated vibrant orange carrots, and a few thinly sliced green onion rings arranged neatly, 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 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.

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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 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

A close-up of a woman's hand holding a half of a white boiled egg filled with a creamy yellow filling mixed with small bits of brown, topped with finely chopped orange carrot pieces and a small green cilantro leaf on top. In the background, on a white plate, there are many more halves of boiled eggs with the same creamy filling, orange carrot pieces, and green cilantro leaves, all placed on a white marbled surface. The image has a bright, fresh look with soft focus on the background eggs and sharp focus on the egg held in the woman's hand. photo taken with an iphone --ar 2:3 --v 7

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

Two white bowls sit on a white marbled surface. The larger bowl on the left holds about a dozen smooth, white egg whites, halved and hollowed out, arranged in a loose pile. The smaller bowl on the right contains roughly a dozen yellow egg yolks, roughly mashed into small pieces and crumbly chunks. Both bowls have a simple design with thin brown rims and small brown specks on the inside. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use leftover corned beef from a St. Patrick’s Day dinner?

Absolutely! Leftover corned beef works perfectly in this recipe. Just dice it finely for the best texture in the filling.

Is it okay to skip the cabbage sauté step?

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.

Can I make these deviled eggs vegan or dairy-free?

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.

How long does it take to prepare this recipe?

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.