Description
A sophisticated twist on traditional deviled eggs featuring an aromatic blend of fresh rosemary and savory garlic for a bold, earthy flavor.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, very finely minced
- 1 clove garlic, minced into a paste
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish
Instructions
- Place eggs in a pot, cover with water, bring to a boil, then cover and remove from heat for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes to cool completely.
- Peel the eggs and slice them in half lengthwise.
- Remove yolks and place them in a medium mixing bowl.
- Mash yolks with a fork until smooth, then stir in mayonnaise, Dijon mustard, and lemon juice.
- Fold in the finely minced rosemary, garlic, salt, and black pepper until well combined.
- Pipe or spoon the mixture back into the egg white halves.
- Sprinkle with paprika and extra rosemary for garnish before chilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American