Description
A sophisticated take on deviled eggs featuring an earthy blend of fresh rosemary and roasted garlic for a savory, gourmet flavor.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon roasted garlic, mashed into a paste
- 1 teaspoon fresh rosemary, very finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
- Fresh rosemary sprigs for garnish
Instructions
- Place eggs in a pot, cover with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Immediately transfer eggs to an ice bath for 10 minutes to stop the cooking process.
- Peel the eggs and slice them lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth, then stir in the mayonnaise and roasted garlic paste until combined.
- Add minced rosemary, Dijon mustard, and lemon juice. Stir until the filling is uniform.
- Season with salt and black pepper to taste.
- Pipe or spoon the filling back into the egg white halves.
- Garnish with a dusting of paprika and a tiny sprig of fresh rosemary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American