So that your truly Irish company won’t cringe at the sight of no corned beef and cabbage, let’s start with a twist on that tradition, Irish Corned Beef & Cabbage Deviled Eggs.
These give you the traditional flavor without all the fuss.
12 hard-boiled eggs, peeled with yolks separated
1/2 cup mayonnaise
2 Tbsp Dijon mustard
salt & pepper, to taste
1/2 cup diced cabbage
2 deli sliced slices of corned beef, diced
- Combine the egg yolks with the mayonnaise, mustard and salt and pepper.
- Sauté the cabbage in a skillet for about 3-4 minutes before you dice it up and mix it and the corned beef into the deviled egg mixture.
- Spoon the mixture into the egg whites and serve.
Deviled eggs aren’t your traditional St. Patrick’s Day snack, but with these Irish twists you’ll be mistaken as the party Leprechaun.
Yield: 24 deviled eggs