Ingredients (~18 deviled eggs)
- 9 extra-large hard-boiled eggs
- 1/3 cup mayonnaise
- 2 Tbsp ketchup
- 2 Tbsp dill pickle juice
- ~7 dashes hot sauce
- 3/4 tsp onion powder
- 1/4 tsp finely ground black pepper
- 1 cup corned beef lunch meat, very finely chopped (divided)
- 1/4 cup finely chopped dill pickle
Preparing Hard Boiled Eggs
Peeling hard-boiled eggs and cutting them into half-length pieces is the first step.
Remove the egg yolks and place the yolks in a small bowl where they will be mashed using a fork to create a mashed mixture with a very fine texture that contains no chunks.
The egg white halves may remain on your serving platter while you are preparing the deviled egg filling.
Preparing Deviled Egg Filling
To make the deviled egg filling, whisk the mayonnaise, ketchup, pickle juice, hot sauce, onion powder, and pepper into the mashed egg yolks until they are combined and smooth.
If you did not mix them thoroughly, you can use the same fork you used to mash the egg yolks to blend until they are very well blended.
Add all but approximately four tablespoons of the finely chopped corned beef to the mixture and mix until it is incorporated, reserving the remainder for garnish.
The mixture should remain stiff enough to coalesce into a filling for the deviled egg but creamy enough to pipe or spoon into the egg whites.
Filling and Garnishing the Deviled Eggs
Using a spoon, fill each egg white half with the desired filling amount, making sure to mound the filling slightly.
If you are concerned about the appearance, you can fill a resealable plastic bag with the filling, cut one of the corners off of it, and pipe the filling into the egg halves.
Top the filled deviled eggs with a small amount of the reserved chopped corned beef, followed by a light sprinkle of the finely chopped dill pickles.
The saltiness provided by the pickle juice, as well as the saltiness provided by the corned beef, is sufficient to season the deviled eggs.
Irish Corned Beef Deviled Eggs
Ingredients
Ingredients (~18 deviled eggs)
- 9 extra-large hard-boiled eggs
- 1/3 cup mayonnaise
- 2 Tbsp ketchup
- 2 Tbsp dill pickle juice
- ~7 dashes hot sauce
- 3/4 tsp onion powder
- 1/4 tsp finely ground black pepper
- 1 cup corned beef lunch meat divided, very finely chopped
- 1/4 cup finely chopped dill pickle
Instructions
- Peel eggs and halve lengthwise. Remove yolks and mash until fine.
- Add mayonnaise, ketchup, pickle juice, hot sauce, onion powder, and pepper to yolks. Mix until smooth.
- Fold in chopped corned beef, reserving 4 tablespoons for garnish.
- Spoon or pipe filling into egg white halves, mounding slightly.
- Top each egg with reserved corned beef and chopped dill pickle.
