Corned Beef Deviled Eggs Recipes

CORNED BEEF AND SAUERKRAUT DEVILED EGGS

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.

CORNED BEEF DEVILED EGGS

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.

STRAIGHT UP DEVILED EGGS

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil over medium heat, then turn off the heat, cover and let sit for 15 minutes. Drain the water from the pot and fill with cold water to cool the eggs. Change the water twice so that the eggs will cool down quickly.
• Peel the eggs and slice a small piece off the bottoms so that they will stand upright. Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
• Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.

CORNED BEEF HASH AND EGGS

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.