If you’re looking to jazz up your snack table with something both classic and festive, this Irish Corned Beef & Cabbage Deviled Eggs Recipe is exactly what you need. Creamy, tangy, and loaded with that wonderful Irish flair—these deviled eggs are a total crowd-pleaser.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Irish Corned Beef & Cabbage Deviled Eggs Recipe
Top Tip
How to Serve Irish Corned Beef & Cabbage Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Irish Corned Beef & Cabbage Deviled Eggs Recipe

Why You'll Love This Recipe

I’ve been making this Irish-inspired deviled eggs recipe for years—especially around St. Patrick’s Day—and it never fails to impress. It’s a little nostalgic, a little unexpected, and totally delicious.

Classic meets creative: Deviled eggs get a savory twist by adding that iconic corned beef and cabbage combo.
Perfect party appetizer: These little bites are easy to make, easy to share, and always the first to disappear.
Simple ingredients: No fancy stuff here—just goodness you can find at any grocery store.
Bright, fresh garnish: The carrots and green onions add color and a fresh crunch to every bite.

Ingredients & Why They Work

This recipe uses simple, staple ingredients that come together beautifully. When shopping, pick up fresh eggs about a week old to make peeling so much easier, and opt for a good quality corned beef like Boar’s Head for that rich, authentic flavor.

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 base of any deviled egg, providing that creamy texture for the filling.
Boar’s Head corned beef: Chosen for its tender, flavorful slices that add authentic Irish taste.
Diced cabbage: Lightly sautéed to keep a slight crunch and add mild sweetness.
Mayonnaise: Creates that smooth, creamy filling that pulls the flavors all together.
Dijon mustard: Adds a tangy zing and cut through the richness with a subtle bite.
Salt & pepper: Essential for seasoning and balancing the flavors.
Finely grated carrots: A fresh, colorful garnish that’s crunchy and sweet.
Thinly sliced green onions: Adds a mild onion flavor and bright green pop to finish off the look.

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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

The beautiful thing about this Irish Corned Beef & Cabbage Deviled Eggs Recipe is how easy it is to customize. Whether you want to amp up the flavors or cater to different tastes, there are plenty of ways to make this appetizer truly your own.

Variation: I love adding a sprinkle of smoked paprika or a dash of hot sauce to the yolk filling when I want a bit of a spicy kick. It really brightens up the creamy texture and adds depth.
Vegetarian twist: For a meat-free option, try replacing the corned beef with finely chopped sautéed mushrooms or smoked tempeh. It keeps that hearty, savory element without the meat.
Texture play: Swap Dijon mustard for whole-grain mustard to add a pleasant grainy texture that contrasts nicely with the smooth yolk mixture.
Seasonal spins: During spring, consider adding finely chopped fresh herbs like dill or chives into the filling for a fresh burst of flavor.

Step-by-Step: How I Make Irish Corned Beef & 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: Prepare the Eggs with Care

Start by slicing your 12 hard boiled eggs in half lengthwise. This part is pretty straightforward, but the key is to do it gently so the whites stay intact. Carefully remove the yolks and place them into a medium-sized bowl. Using eggs about a week old can make peeling easier and help you get those perfect halves.

Step 2: Sauté the Cabbage to Tender Perfection

In a small skillet over medium heat, sauté your ½ cup of diced cabbage for about 3 minutes. You want the cabbage softened but definitely not browned, so keep an eye on it and give it a stir halfway through. Once tender, remove it from heat and let it cool slightly—this will keep the filling from getting too warm and help everything blend nicely.

Step 3: Whip the Creamy Filling Base

Add ½ cup mayonnaise and 2 tablespoons Dijon mustard to the bowl of egg yolks. Whip everything together vigorously until the mixture is completely smooth and creamy. This silky base is what makes the filling so luscious, so don’t rush it! If you want to experiment, swapping Dijon for whole-grain mustard at this stage adds a great texture contrast.

Step 4: Combine the Corned Beef and Cabbage

Fold in the 2 slices of diced Boar’s Head corned beef and the sautéed cabbage to the creamy yolk mixture. Stir gently but thoroughly to evenly distribute all those wonderful flavors. Then, season your filling with salt and pepper to taste—you want just the right balance to enhance the savory notes of the corned beef and zesty mustard.

Step 5: Pipe the Filling Like a Pro

Transfer your yolk mixture to a gallon-sized ziplock bag. Seal it carefully, then snip off one corner to create a piping bag. This simple trick makes filling the egg whites neat and easy. Pipe the mixture evenly into each egg white half, filling them generously but neatly for a beautiful presentation.

Step 6: Garnish and Enjoy

Top your finished deviled eggs with 2 tablespoons of finely grated carrots and some thinly sliced green onions. This not only adds a lovely pop of color but also a fresh crunch that pairs perfectly with the rich filling. Serve them immediately or chill in an airtight container in the fridge until you’re ready to impress your guests.

Top Tip

These tips will help you nail the perfect Irish Corned Beef & Cabbage Deviled Eggs Recipe every time, making your appetizer both flavorful and visually stunning.

Perfect Peeling: Use eggs that are about a week old—that little bit of aging helps the shells come off cleanly, so your deviled eggs look smooth and flawless.
Sauté with Care: Sauté the cabbage just until softened, about 3 minutes, to keep its texture fresh and avoid a soggy filling.
Smooth & Creamy Filling: Whip your yolks with the mayonnaise and Dijon mustard thoroughly so the filling pipes out beautifully without lumps.
Easy Piping Hack: Use a gallon-sized ziplock bag with a cut corner to pipe the filling neatly—this saves time and makes for an elegant presentation.

How to Serve Irish Corned Beef & 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

While the recipe calls for finely grated carrots and thinly sliced green onions, you can also add a sprinkle of smoked paprika or a few chopped fresh parsley leaves for extra color and a subtle flavor boost. These garnishes not only brighten the dish but create an inviting presentation that’s perfect for St. Patrick’s Day celebrations or any festive gathering.

Side Dishes

Pair your deviled eggs with some classic Irish sides like buttery soda bread, roasted baby potatoes, or even a crisp green salad dressed with a light vinaigrette. These options keep the meal balanced and complement the rich, savory flavors of the corned beef and cabbage filling.

Make Ahead and Storage

Storing Leftovers

Once filled and garnished, store your Irish Corned Beef & Cabbage Deviled Eggs in an airtight container in the refrigerator. For best freshness and food safety, plan to consume them within 2 days. This keeps the flavors bright and the eggs perfectly moist.

Freezing

Because deviled eggs are delicate with their creamy filling, freezing isn’t recommended. Freezing can change the texture of both the egg whites and the filling, resulting in an unappetizing dish once thawed.

Reheating

This recipe is best served chilled or at room temperature. If you prefer just off the fridge, let the eggs sit out for about 10 minutes before serving to bring out the flavors fully—no reheating needed.

Frequently Asked Questions:

Can I use regular cooked beef instead of corned beef?

You can, but the flavor will be quite different. Corned beef has a distinct seasoning and saltiness that defines this dish, so substituting may change the character of the recipe.

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

Place eggs in a single layer in a saucepan, cover with water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes before cooling in ice water. This method makes peeling easier and prevents overcooking.

Can I prepare the filling a day ahead?

Yes! You can mix the filling and refrigerate it separately. Pipe it into the egg whites just before serving to keep the eggs fresh and prevent them from becoming soggy.

How spicy is this recipe? Can I make it spicier?

This recipe has a mild, savory flavor with a touch of mustard tang. If you love heat, add a dash of hot sauce or smoked paprika to the filling for an extra kick.

Final Thoughts

Making Irish Corned Beef & Cabbage Deviled Eggs Recipe is such a delightful way to bring a festive Irish twist to your table. Every bite combines creamy, tangy, and savory flavors with just the right balance of textures. Whether you’re celebrating St. Patrick’s Day or just craving a fun, hearty appetizer, don’t be surprised if these deviled eggs become your new favorite party staple. Happy cooking and sláinte!