Corned Beef Deviled Eggs Recipes

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CORNED BEEF AND SAUERKRAUT DEVILED EGGS



Corned Beef and Sauerkraut Deviled Eggs image

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

Provided by Jennifer Stewart

Categories     Deviled Eggs

Time 20m

Number Of Ingredients 4

4 large eggs (hard-boiled)
2 tablespoons 1000 island dressing
2 slices corned beef
1 tablespoon sauerkraut with juice

Steps:

  • 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.

Nutrition Facts : Calories 241 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 230 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 egg halves, Sodium 616 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CORNED BEEF DEVILED EGGS



Corned Beef Deviled Eggs image

Whip up Corned Beef Deviled Eggs for a delicious appetizer. With just 15 minutes of prep time, Corned Beef Deviled Eggs are sure to be a new family favorite.

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Yield 12 servings

Number Of Ingredients 7

1/2 cup coleslaw blend (cabbage slaw mix)
1 doz. hard-cooked eggs, cut lengthwise in half, divided
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 oz. thinly sliced deli corned beef (about 2 slices), finely chopped
1/4 cup shredded carrots, divided
1 Tbsp. chopped fresh parsley

Steps:

  • Microwave coleslaw blend in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Cool.
  • Mash egg yolks in medium bowl with fork. Stir in mayo and mustard. Add corned beef, coleslaw blend and half the carrots; mix well.
  • Spoon into centers of whites; sprinkle with remaining carrots and parsley.

Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 170 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0.8573 g, Protein 7 g

DEVILED CORNED BEEF BUNS



Deviled Corned Beef Buns image

THIS IS quite an old recipe that I've used for years. I've always thought of it as a good "living room picnic", because each sandwich is wrapped individually. That makes them easy to eat. The sandwich spread keeps for days in the refrigerator, so it's a good thing to have on hand for a quick and easy meal. -Helen Kennedy, Hudson, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup crumbled canned corned beef
1/2 cup shredded process American cheese
1/3 cup chopped pimiento-stuffed olives
1/3 cup ketchup
2 tablespoons finely chopped green onions
1 tablespoon finely chopped green pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
4 submarine or hoagie rolls, split

Steps:

  • In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 1529mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein.

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

BREAKFAST SLIDERS WITH CORNED BEEF AND EGGS



Breakfast Sliders with Corned Beef and Eggs image

Yet another way to use up leftover corned beef. The perfect grab-and-go breakfast for those hectic weekdays.

Provided by lutzflcat

Categories     Sliders

Time 10m

Yield 4

Number Of Ingredients 7

1 teaspoon olive oil
¼ cup chopped corned beef
2 tablespoons minced onion
3 large eggs, beaten
1 slice Swiss cheese, cut into 4 pieces
salt and freshly ground black pepper to taste
4 slider buns, toasted

Steps:

  • Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
  • Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
  • Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 159.2 g, Cholesterol 149.9 mg, Fat 9.5 g, Fiber 0.1 g, Protein 9.7 g, SaturatedFat 2.9 g, Sodium 153.8 mg

CORNED-BEEF EGG CUPS



Corned-Beef Egg Cups image

Sitting down to a hearty Irish-inspired breakfast on St. Patrick's Day doesn't mean having to wake up at the crack of dawn. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time.

Provided by Martha Stewart

Time 30m

Yield Makes 6

Number Of Ingredients 7

1 tablespoon unsalted butter, melted, plus more for pan
6 slices potato sandwich bread
1 small shallot, sliced
1 1/2 ounces corned beef, chopped
1/3 cup baby spinach
6 large eggs
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
  • Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
  • Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.

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