Last updated on September 13th, 2019 at 08:04 pm
Make your traditional deviled eggs ready for St. Patrick’s Day by adding corned beef and sauerkraut and transforming them into Reuben Deviled Eggs!
The smell of Reuben sandwiches is in the air! Maybe it’s all the corned beef but it is making me tell corny jokes and crave tangy sauerkraut and an ice cold Guinness stout. Maybe that is how March is supposed to smell. Whether you are celebrating St. Patrick’s Day looking for leprechaun gold or chugging a green beer, my Reuben Deviled Eggs are a must for your party.
Right along with my fun Reuben Skewers made with Brussels sprouts instead of cabbage and dipped in homemade 1000 island dressing, and my Beef and Guinness Mini Pies, these Reuben Deviled Eggs are sure to be a hit.
Look at all that delicious corned beef and tangy sauerkraut! It is the season for Reubens so if you are looking for other Reuben recipes, check out this Corned Beef and Cabbage Stew and this Crock Pot Corned Beef and Cabbage Dinner to get you started.
You can serve my Reuben Deviled Eggs right along with either!
If you are still craving corned beef and sauerkraut, check out my Savory Reuben Meatballs!
- 4 large eggs (hard-boiled)
- 2 tablespoons 1000 island dressing
- 2 slices corned beef
- 1 tablespoon sauerkraut with juice
Separate the yolks from the egg whites.
Place the yolks in a small bowl and mash with a fork to break them up.
Add the 1000 island dress, corned beef, and sauerkraut with juice.
Stir to combine completely.
Put mixture in a piping bag or zip top bag.
Pipe into the 8 egg white halves.
Serve with a few pieces of chopped corned beef sauerkraut for garnish.
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Nutrition Information:Serving Size: 2 egg halves
Amount Per Serving:Calories: 128 Total Fat: 8.8g Saturated Fat: 2.6g Trans Fat: 0g Cholesterol: 201.2mg Sodium: 286mg Carbohydrates: 2.5g Fiber: 0.2g Sugar: 1.9g Protein: 8.9g