Reuben Deviled Eggs are a great way to enjoy a Reuben as an appetizer instead of a full sandwich or meal! Traditional deviled eggs are transformed with the addition of corned beef and sauerkraut! Fun to serve on St. Patricks Day!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
WHAT DO I BRING FOR ST. PATRICK’S DAY?
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.
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Right along with all the other fun St. Patrick’s Day appetizers you are serving, like my Beef and Guinness Mini Pies, these Reuben Deviled Eggs are sure to be a hit.
HOW TO MAKE REUBEN DEVILED EGGS
FIRST: Start with peeled hard boiled eggs. Cut the eggs in half lengthwise and remove the yolks. Add these to another bowl.
SECOND: Mash the yolks with a fork until broken into tiny pieces.
THIRD: Add in the chopped corned beef, thousand island dressing, and sauerkraut juice. Stir to combine.
FOURTH: Place the yolk mixture filling into a piping bag, or zip top bag. Cut off the tip and pipe the filling into the egg whites.
FIFTH: Garnish the eggs with small pieces of chopped corned beef and sauerkraut. Some caraway seeds might be tasty on these too. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Look at all that delicious corned beef and tangy sauerkraut! This a great way to dress up classic deviled eggs any other month of the year.
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.
Are you thinking what I’m thinking? I might be serving these with all the leftover corned beef that I have from St. Patrick’s Day in a few weeks. Just freeze the corned beef and you can celebrate like a leprechaun any time of the year.
If you love this St. Patrick’s Day Appetizer 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!
Deviled eggs are an easy finger food to serve at any gathering and it’s always fun to make them specific to the holiday as well. No party is complete without this quick and easy appetizer!
OTHER RECIPES TO TRY!
- Savory Reuben Meatballs
- Avocado Deviled Eggs
- Homemade Corned Beef
- Ginger Wasabi Deviled Eggs
- Crock Pot Corned Beef and Cabbage Dinner
REUBEN DEVILED EGG RECIPE
- 4 large eggs (hard-boiled)
- 2 tablespoons 1000 island dressing
- 2 slices corned beef
- 1 tablespoon sauerkraut with juice
- Start with peeled hard-boiled eggs.
- Cut the eggs in half, lengthwise and 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 dressing, corned beef (saving a little for garnish), 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: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.
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