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Irish Deviled Eggs

Forget blah egg salad – these lively Irish Deviled Eggs are a tasty new spin on a classic snack. Stuffed with a zesty filling complete with corned beef, sauerkraut, and tangy dressing. Whip up a lucky batch for St. Patrick’s Day!

simple ingredients to bring you good luck on St. Patrick's Day!

Irish Deviled Eggs Recipe

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, these Irish Deviled Eggs are a must for your party.

Serve them along with these Steak and Ale Hand Pies made with beef simmered in a Guinness both, these fun Reuben Skewers, and some Shamrock Rice Krispies Treats!

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use a bowl of cold water to cool the cooked egg yolks.

Ingredients Needed

Eggs – Use hard-boiled eggs either homemade or buy some from the store for easier prep.

Corned beef – You can use any leftovers you might have or grab some from the deli.

Sauerkraut – I like a crisp kraut or use boiled cabbage if you have some. Keep some juice handy.

Dressing – 1000 Island dressing is perfect or substitute some Dijon mustard.

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deviled egg recipe with a mixture of mayonnaise and yellow mustard

How to Make Irish Deviled Eggs

First: Cut the hard boiled eggs in half lengthwise and remove the yolks to another bowl.

Second: Mash the yolks with a fork until broken into tiny pieces.

Third: Fold in the chopped corned beef, thousand island dressing, and sauerkraut juice. Stir to combine.

Fourth: Pipe the yolk mixture filling into the egg white halves. Garnish with small pieces of chopped corned beef and sauerkraut.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

hand holding lots of eggs with corned beef and cabbage

How long do they last?

Any leftovers will last in the fridge for up to 3 days. Be sure to store them in an airtight container.

Can I make them ahead of time?

You can hard boil the eggs ahead of time. And you can prep the filling up to 2 days in advance. Just be sure to fill the eggs right before serving for best results.

Do not freeze the egg whites. They will get rubbery.

More St. Patrick’s Day Food

peeled egg on marble with text "70+ deviled egg recipes"

Check out my other amazing recipes for Deviled Eggs and my Ultimate Guide to the Perfect Deviled Eggs. Tons of tips and tricks and delicious recipes to make all year long.

hand with Irish deviled egg in it

These creamy deviled eggs have the salty bits of corned beef in them for depth of flavor and the crisp cool sauerkraut adds tanginess and some crunch for texture.

Tapas Tips & Tricks

  • Use a food processor to pulse the filling and make it smooth.
  • Place filling in a piping bag or zip top bag for easier filling.
  • Dye the eggs a green color for even more fun!
  • Add in a touch of hot sauce for some kick.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

tray of Irish deviled eggs

These Deviled Irish Eggs are a fun addition to any party or gathering with your fellow leprechauns!

irish deviled eggs

Irish Deviled Eggs

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Make your traditional deviled eggs ready for St. Patrick's Day by adding corned beef and sauerkraut and transforming them into Irish Deviled Eggs!

Ingredients

Instructions

  1. Start with peeled hard-boiled eggs.
  2. Cut the eggs in half, lengthwise and separate the yolks from the egg whites.
  3. Place the yolks in a small bowl and mash with a fork to break them up.
  4. Add the 1000 island dressing, corned beef (saving a little for garnish), and sauerkraut with juice.
  5. Stir to combine completely.
  6. Put mixture in a piping bag or zip top bag.
  7. Pipe into the 8 egg white halves.
  8. Serve with a few pieces of chopped corned beef sauerkraut for garnish.

Notes

  • Use a food processor to pulse the filling and make it smooth.
  • Place filling in a piping bag or zip top bag for easier filling.
  • Dye the eggs a green color for even more fun!
  • Add in a touch of hot sauce for some kick.
Nutrition Information:
Yield: 4 Serving Size: 2 egg halves
Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 230mgSodium: 616mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 14g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Tuesday 4th of September 2018

Boiled eggs cooked and looked delicious and very attractive, thank you for sharing

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Tuesday 20th of March 2018

Can’t wait to make this. My family will love this.

chubcheeks@bellsouth.net

Tuesday 20th of March 2018

Thank you!

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