Deviled eggs aren’t just for Easter. These particular ones are for St. Patrick’s Day. A little bit of seasoning, a few dill pickles, and a wee bit of very finely chopped corned beef lunch meat definitely help give these traditional deviled eggs an Irish flair. They’re so fantastic, you may just decide that they don’t even require a holiday to enjoy them.

I’m a wee bit disgusted with St. Patrick’s Day this year. First of all, it’s on a Tuesday, which means that we can’t drink the night away because of work early the next morning. And then, of course, you have the COVID-19 outbreak, which is kind of making the idea of hanging out in a bar with a whole bunch of random strangers a little bit of a maybe that isn’t the smartest idea at this time situation.

So, what’s a girl to do when it comes to celebrating St. Patrick’s Day when going to the bar and partying the night away is out of the question? Well, if that girl is me, the only situation is to make a festive batch of deviled eggs to console myself. With these corned beef deviled eggs around, being cooped up inside of the house, instead of at my local bar, isn’t such a bad thing.

Ingredients:

• 6 Extra-Large Hard-Boiled Eggs
• 4 Tablespoons Mayonnaise
• 4 Teaspoons Ketchup
• 4 Teaspoons Dill Pickle Juice
• 5 Dashes Hot Sauce
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 2/3 Cup Corned Beef Lunch Meat, Very Finely Chopped (Divided)
• 3 Tablespoons Finely Chopped Dill Pickle

Directions:

1. Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
2. Add the mayonnaise, ketchup, pickle juice, hot sauce, onion powder, and pepper to the bowl. Mix until well combined.
3. Fold all but 3 tablespoons of the corned beef into the egg mixture.
4. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
5. Garnish each deviled egg with a little bit of the reserved corned beef and a sprinkling of finely chopped dill pickle.

Suggestions:

• I use extra-large eggs for this recipe. If you are using smaller-sized eggs, you will need to adjust the amount of mayo you use in this recipe, so that the filling is not too runny. I suggest always using larger-sized eggs when making deviled eggs.
• Do you want to know how to hard-boil eggs? CLICK HERE for all of my tips and tricks.
• I didn’t add any salt to this recipe because of the pickle juice, corned beef lunch meat, and finely chopped dill pickle. All of these ingredients contain a decent amount of sodium and I didn’t want the eggs to be too salty.
• If you have it on hand, you can always replace the ketchup, pickle juice, hot sauce, onion powder, and pepper with Thousand Island Dressing. Add enough Thousand Island Dressing to the egg yolks along with the mayo until you get a smooth and creamy deviled egg filling.

Improvements:

• Replace the dill pickle juice and finely chopped dill pickle in this recipe with sweet pickle juice and finely chopped sweet pickle.
• Garnish each deviled egg with a little bit of sauerkraut instead of pickle.
• Sprinkle a few caraway seeds on top of each deviled egg.
• Make sure to check out all of our other great recipes for Deviled Eggs.

Print

Yum

Corned Beef Irish Deviled Eggs

Ingredients:

• 6 Extra-Large Hard-Boiled Eggs
• 4 Tablespoons Mayonnaise
• 4 Teaspoons Ketchup
• 4 Teaspoons Dill Pickle Juice
• 5 Dashes Hot Sauce
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 2/3 Cup Corned Beef Lunch Meat, Very Finely Chopped (Divided)
• 3 Tablespoons Finely Chopped Dill Pickle

Directions:

1. Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
2. Add the mayonnaise, ketchup, pickle juice, hot sauce, onion powder, and pepper to the bowl. Mix until well combined.
3. Fold all but 3 tablespoons of the corned beef into the egg mixture.
4. Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
5. Garnish each deviled egg with a little bit of the reserved corned beef and a sprinkling of finely chopped dill pickle.

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