Irish Corned Beef Deviled Eggs
These are regular deviled eggs with finely chopped deli corned beef and dill pickles mixed in. The pickle juice and hot sauce give them a tangy kick that works really well with the salty corned beef.
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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.
Notes
Assumes eggs are already hard-boiled. No additional salt needed.
Tried this recipe?Leave a comment below & let me know!