Name: Corned Beef and Cabbage Deviled Eggs Recipe
Prep time: 20 min
Cook time: 3 min
Total time: 23 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 and pepper, to taste; 2 tbsp finely grated carrots; thinly sliced green onions

Looking for a fun twist on a classic appetizer? This Corned Beef and Cabbage Deviled Eggs Recipe takes traditional St. Patrick’s Day flavors and turns them into a creamy, savory bite that’s perfect for any gathering — trust me, you’ll want to keep this one on repeat.

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

I first made these Corned Beef and Cabbage Deviled Eggs on a whim before St. Patrick’s Day, and they instantly became a crowd favorite — the combo of creamy yolks, savory corned beef, and lightly sautéed cabbage is simply irresistible.

Unique flavor mashup: Combines classic Irish ingredients in a fresh, unexpected way that everyone will ask for again and again.
Easy prep: Quick to make with simple steps — perfect when you need an appetizer in under 30 minutes.
Perfect party bite: Bite-sized and visually festive with bright carrot and green onion garnishes.
Flexible ingredients: Easily customize with your favorite corned beef brand or swap mayo and mustard amounts for your ideal creaminess.

Ingredients & Why They Work

Let’s talk ingredients before we dive in. This recipe calls for some kitchen staples and a few special touches to highlight those classic corned beef and cabbage flavors. When shopping, grab fresh cabbage for that perfect tender-crisp texture, and pick quality corned beef for the best savory punch.

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 base for any deviled egg, cooked perfectly ahead of time for easy peeling and slicing.
Corned beef: I use Boar's Head brand for its tender texture and great flavor, diced small to blend beautifully into the filling.
Cabbage: Adds a mild crunch and authentic Irish flair when sautéed just until soft.
Mayonnaise: Brings that silky creaminess that ties the filling together.
Dijon mustard: Adds a subtle tang and depth of flavor without overpowering.
Salt and pepper: Essential seasonings to balance and brighten the filling.
Grated carrots: Provides a festive pop of color and slight sweetness as garnish.
Green onions: Adds a fresh, mild bite to finish the look and flavor.

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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 easy it is to personalize. Whether you like a little extra tang, something smoky, or want to make it a little lighter, there’s plenty of room to make this appetizer your own.

Variation: For a smoky twist, I love substituting the corned beef with cooked bacon. It adds a crispy texture and rich flavor that pairs beautifully with the creamy filling.
Vegetarian option: Skip the meat altogether and add some sautéed mushrooms or roasted red peppers for an earthy, satisfying bite.
Seasonal touch: Swap out the green onions garnish for chives in the spring or add a pinch of smoked paprika on top for a subtle kick and festive color.
Make it extra creamy: Feel free to adjust the mayonnaise and Dijon mustard quantities to suit your preferred creaminess or tang level — I usually add a little extra mustard for that sharp edge!

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 Your Eggs

Start by slicing your 12 hard boiled eggs lengthwise. Gently pop out the yolks and drop them into a medium-sized bowl. Take your time here to keep the whites intact since we want a nice vessel to hold the filling.

Step 2: Sauté the Cabbage

Place ½ cup of diced cabbage in a small skillet over medium heat and sauté it for 3 minutes. You want it just softened, so keep an eye on it—cabbage that’s wilted but still slightly crisp adds such a lovely texture and brightness to the filling.

Step 3: Whip Up the Filling

In the bowl with your egg yolks, add ½ cup mayonnaise and 2 tablespoons Dijon mustard. Whisk vigorously until the mixture is completely smooth—no lumps here! Now fold in the diced corned beef and sautéed cabbage. Season with salt and pepper to taste, keeping in mind the corned beef already brings some saltiness.

Step 4: Pipe the Perfect Filling

Scoop the filling into a gallon-sized ziplock bag. Seal it tightly and snip off one of the bottom corners. This makes piping a breeze. Gently squeeze the mixture into each egg white half, filling the cavity neatly and evenly. This technique helps keep everything look polished and professional.

Step 5: Garnish & Serve

Sprinkle 2 tablespoons of finely grated carrots and a scattering of thinly sliced green onions on top of your filled deviled eggs. These garnishes add a beautiful pop of color and a fresh bite. Serve these immediately for the best flavor and texture, or store in an airtight container in the fridge until you're ready to impress your guests.

Top Tip

These tips will make your Corned Beef and Cabbage Deviled Eggs Recipe even easier and more delicious, helping you get perfect results every time.

Perfect Egg Prep: Boil your eggs a day ahead and chill them overnight. This makes peeling much simpler and helps keep your whites tender, perfect for filling.
Quick Sauté: Sauté the cabbage just 3 minutes to soften without losing that lovely crunch—overcooked cabbage can become mushy and watery.
Smooth Filling: Whip your egg yolks thoroughly with mayonnaise and Dijon mustard until silky smooth before folding in corned beef and cabbage. It creates a creamy texture that’s irresistible.
Neat Piping: Use a gallon-sized ziplock bag with a snipped corner or a piping bag to fill your egg whites cleanly and evenly, avoiding messy spooning.

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

The grated carrots and thinly sliced green onions in the garnish add pops of color and fresh flavors, but feel free to experiment! A little paprika or chopped fresh parsley can add a smoky or herbal note. For an extra festive touch, a few tiny slices of pickled jalapeño or a sprinkle of crispy fried onions can add texture and zing.

Side Dishes

These deviled eggs shine as a party appetizer, especially alongside traditional Irish sides like soda bread or colcannon. Or serve with a fresh green salad, roasted red potatoes, or a modest charcuterie board for a fuller spread that complements the savory richness of the eggs.

Make Ahead and Storage

Storing Leftovers

Store your assembled Corned Beef and Cabbage Deviled Eggs in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making them great for prepping ahead of your gathering or saving leftovers.

Freezing

Because of the creamy mayonnaise-based filling and texture of the eggs, freezing is not recommended. Freezing can cause the filling to become watery and the egg whites rubbery.

Reheating

These deviled eggs are best served chilled or at room temperature. If refrigerated, just take them out 15–20 minutes before serving to take the chill off. Avoid reheating in the microwave, as it can alter the texture and flavor.

Frequently Asked Questions:

Can I use a different type of meat instead of corned beef?

Absolutely! You can substitute the corned beef with pastrami, cooked bacon, or even ham for a similar savory touch that still pairs beautifully with the cabbage and deviled egg filling.

How far in advance can I prepare these deviled eggs?

You can hard boil and peel the eggs a day ahead and prepare the filling up to a few hours before serving. It’s best to fill and garnish the eggs shortly before serving to keep them fresh and visually appealing.

What is the best way to peel hard boiled eggs?

Chilling the eggs in ice water immediately after boiling and peeling them once they’re cooled helps the shells come off cleanly and prevents tearing the whites.

Can I make the filling dairy-free?

For a dairy-free version, simply use a mayonnaise that contains no dairy ingredients and ensure your Dijon mustard is dairy-free. The rest of the ingredients are naturally dairy-free.

Final Thoughts

Making Corned Beef and Cabbage Deviled Eggs is a fun, tasty way to bring some Irish charm to your appetizer table, especially around St. Patrick’s Day. I hope these tips and ideas inspire you to try this recipe soon—you’ll love how the savory corned beef and crisp cabbage add a fresh twist to a beloved classic. Enjoy sharing these little bites of deliciousness with your friends and family!