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, to taste; pepper, to taste; 2 tbsp finely grated carrots; thinly sliced green onions

Looking for a fun and savory twist to your usual party snacks? This Corned Beef and Cabbage Deviled Eggs Recipe brings together classic flavors in a totally unexpected, delicious way that’s perfect for your next gathering or a festive St. Patrick’s Day bite.

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 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

I absolutely adore how this recipe takes the familiar corned beef and cabbage combo and transforms it into a creamy, bite-sized appetizer that’s both nostalgic and fresh. It’s an instant conversation starter, and I can’t get enough of that tender cabbage mingling with the rich corned beef filling.

Unique Flavor Combo: A delightful mashup of classic Irish flavors in a bite-sized, creamy deviled egg.
Perfect for Entertaining: Easy to make ahead and guaranteed to impress your guests.
Simple Ingredients: Mostly pantry staples with a fresh twist, making it accessible and tasty.
Vibrant Garnishes: Bright grated carrots and green onions add the perfect pop of color and texture.

Ingredients & Why They Work

Before you start, a quick note on ingredients: quality really makes a difference here. Using fresh eggs and good-quality corned beef, like Boar’s Head, elevates the flavor, and sautéing the cabbage just right keeps that lovely crunch and freshness intact.

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 foundation of deviled eggs, providing that creamy yet firm base for our filling.
Corned beef: I love using Boar’s Head for its tender, flavorful slices that dice perfectly into the eggs.
Cabbage: Adds a subtle sweetness and slight crunch—sautéed just enough to soften without losing texture.
Mayonnaise: Helps create a smooth, creamy filling that binds everything together.
Dijon mustard: Adds a sharp, tangy kick that brightens the rich filling.
Salt and pepper: Essential seasonings to balance and enhance all the flavors.
Grated carrots: Adds color and a touch of natural sweetness as a garnish.
Green onions: Provide fresh, mild sharpness and a pop of green on top.

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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 and Cabbage Deviled Eggs Recipe is how easily you can make it your own. Feel free to play around with the ingredients or garnishes to suit your taste buds or the occasion.

Variation: I love swapping out Dijon mustard for spicy brown mustard when I want a bolder, more robust flavor—it adds a nice kick that perfectly complements the corned beef.
Make it lighter: For a lower-fat twist, try using light mayonnaise or even Greek yogurt instead. It keeps the creamy texture but takes the richness down a notch.
Seasonal twist: During spring, adding fresh chopped chives or a hint of lemon zest in the filling gives the eggs a bright, fresh note that's simply delightful.
For extra crunch: Adding a small handful of finely chopped pickles or radishes can introduce a nice texture contrast that wakes up the palate.

Step-by-Step: How I Make Corned Beef and 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: Slice and Scoop Your Eggs

Once your 12 hard boiled eggs are peeled, slice each one in half lengthwise with a sharp knife. Gently remove the yolks and place them in a medium-sized bowl—taking care not to break the whites, since they'll be your edible "vessels" later. TIP: Running your knife under warm water before slicing can help create cleaner cuts and reduce sticking.

Step 2: Sauté the Cabbage

Heat a small skillet over medium heat and add your ½ cup of diced cabbage. Sauté for about 3 minutes until it’s just softened but still retains a bit of crunch—this balance keeps the filling fresh and texturally interesting. Once done, remove the skillet from heat and let the cabbage cool slightly before mixing it in.

Step 3: Whip Up the Creamy Filling

Add ½ cup mayonnaise and 2 tablespoons Dijon mustard to the bowl holding your egg yolks. Whisk vigorously until the mixture is completely smooth and creamy. This step is key—it creates that silky filling that contrasts perfectly with the diced corned beef and cabbage.

Step 4: Combine and Season

Stir in your 2 slices of diced Boar's Head corned beef and the sautéed cabbage into the creamy yolk mixture until everything is evenly combined. Season with salt and pepper to your liking. Remember, the corned beef is already flavorful, so taste as you go to avoid over-salting!

Step 5: Pipe and Garnish Your Deviled Eggs

Transfer your filling into a gallon-sized ziplock bag. Twist the top to seal the bag tightly, then snip off a bottom corner to create a piping bag. Carefully pipe the smooth filling into the hollowed egg whites, distributing evenly among all 24 halves. Finally, sprinkle with 2 tablespoons finely grated carrots and garnish with thinly sliced green onions. Now they’re ready to serve immediately or store airtight in the fridge until your gathering.

Top Tip

These tips can really elevate your Corned Beef and Cabbage Deviled Eggs Recipe, turning a simple appetizer into a crowd-pleaser with perfect flavor and texture every time.

Fresh Eggs Matter: I always use freshly boiled eggs for that creamy yet firm texture that holds up well once filled.
Don’t Overcook the Cabbage: Sautéing the cabbage just 3 minutes keeps a nice slight crunch, which adds fantastic texture contrast.
Use a Piping Bag for Clean Filling: Cutting a tiny corner off a ziplock bag for piping the filling makes presentation neat and saves cleanup.
Save Garnishes for Last: Adding the grated carrots and green onions right before serving keeps them bright and fresh-looking.

How to Serve Corned Beef and 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

The classic bright orange of finely grated carrots and fresh green onions adds both color and a gentle crunch that complements the savory filling beautifully. For a twist, try sprinkling a pinch of smoked paprika or a few capers to introduce an extra flavor punch.

Side Dishes

These deviled eggs shine as a party appetizer alongside other Irish-inspired treats like colcannon, soda bread, or roasted potatoes. They also pair wonderfully with tart pickles or a crisp garden salad to balance out the rich flavors.

Make Ahead and Storage

Storing Leftovers

Place the prepared deviled eggs in an airtight container and refrigerate. They will keep fresh and delicious for up to 2 days. Just remember to add the garnishes right before serving to keep the veggies bright and crisp.

Freezing

Due to the creamy mayonnaise filling and delicate egg whites, freezing this Corned Beef and Cabbage Deviled Eggs Recipe isn’t recommended as texture and flavor can suffer.

Reheating

Deviled eggs are best enjoyed cold or at room temperature. If you prefer, remove from the fridge about 15 minutes before serving to let the flavors mellow and eggs warm slightly.

Frequently Asked Questions:

Can I use other types of mustard in this recipe?

Absolutely! While Dijon mustard provides a smooth and slightly tangy flavor, you can substitute it with spicy brown mustard for a bolder kick, or yellow mustard for a milder taste.

How far ahead can I prepare these deviled eggs?

You can prepare the filling and assemble the deviled eggs a few hours in advance. Keep them refrigerated in an airtight container and add garnishes just before serving for the freshest presentation.

Can I make this recipe dairy-free?

Yes! Simply use a dairy-free mayonnaise and confirm that your mustard choice doesn't contain any dairy ingredients. This will keep the recipe flavorful but suitable for dairy-free diets.

What’s the best way to hard boil eggs for deviled eggs?

For perfectly cooked eggs, place them in a single layer in a pot, cover with cold water by an inch, bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes before transferring them to an ice bath to cool completely. This method helps prevent a green ring and ensures tender yolks.

Final Thoughts

This Corned Beef and Cabbage Deviled Eggs Recipe is a fun and tasty twist on a classic, perfect for adding some Irish flair to your gatherings. The balance of savory corned beef, tender cabbage, and creamy filling makes each bite a little celebration in itself. I hope these tips and tricks help you create an appetizer that your friends and family will ask for again and again. Happy cooking!