Irish Corned Beef Deviled Eggs Recipe

Ingredients

Eggs & 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

1. Slice the hard boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium sized bowl.
2. In a small skillet over medium heat, sauté the diced cabbage for 2-3 minutes until just softened. Remove from heat and let cool slightly.
3. Add the mayonnaise and Dijon mustard to the egg yolks and whip until the mixture is completely smooth.
4. Stir the diced corned beef and sautéed cabbage into the yolk mixture until evenly combined. Season with salt and pepper to taste.
5. Transfer the filling into a gallon-sized ziplock bag. Twist to seal the bag and snip off one corner. Pipe the filling neatly into the egg whites’ cavities.
6. Sprinkle the filled eggs with finely grated carrots and sliced green onions for a colorful garnish. Serve immediately or store in an airtight container in the refrigerator until ready to serve.

Notes

• Use fresh eggs for easier peeling when hard boiling.
• The sautéed cabbage should be softened but not mushy to maintain texture.
• Boar’s Head corned beef can be substituted with any quality diced corned beef or cooked corned beef brisket.
• For a spicier kick, add a pinch of cayenne pepper or hot sauce to the yolk mixture.
• These deviled eggs are best served the same day but can be stored in the fridge up to 24 hours.