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.
What You Need
Original recipe yields 12 servings
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
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Let's Make It
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.
Foolproof Hard Boiled Eggs
To hard boil eggs, place eggs in saucepan with enough water to cover by 1 inch. Bring to a boil; cover. Remove saucepan from heat; let stand 12 min. Drain eggs and place in ice water. Let stand until completely cooled. For eggs that are easier to peel, add 1/2 tsp. baking soda to the water. Cooked eggs can be stored in the refrigerator for up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.