2 Deviled Egg Recipes To Show Off Your Irish Side

When Mom made corned beef and cabbage, I would politely ask, “Do we have anything else?”

Nobody ever made deviled eggs for St. Patrick’s Day, but with a little luck of the Irish and a green avocado, we’re out to change that.

After you’ve peeled the perfect egg with the Negg®, simply follow the recipes below to make everyone happy on St, Patrick’s Day.  Oh, and don’t forget the green beer.

Avocado-Tarragon Deviled Eggs

These little devils may be a departure from the traditional St. Patrick’s Day treat, but the avocado gives them the green color you want, and your guests will appreciate this unique twist on deviled eggs.


  • 12 hard-cooked eggs, peeled with yolks separated
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1 1/2 ripe avocados
  • 3 3/4 teaspoons fresh lime juice
  • Dash of hot sauce
  • 1 teaspoon dried tarragon
  • Salt & pepper to taste
  • Fresh flat-leaf parsley leaves

Yield: 24 deviled eggs

Combine the yolks, mayonnaise, rice wine vinegar, Dijon mustard and a dash of salt.  Mash the avocados and lime juice together and add in to your deviled egg mixture. Add a touch of hot sauce and tarragon for a final kick and you’re ready to pipe these deviled eggs in no time. Garnish with the parsley.

Hack:  The yolks and avocado must be without lumps in order to use a piping bag and tip.  I use a small blender to mix the two and make certain they are totally smooth.

Irish Corned Beef & Cabbage Deviled Eggs

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

Yield:  24 deviled eggs

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.


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