Nickel Allergy Friendly Rosemary Sea Salt Deviled Eggs

Total time42 min

Prep time20 min

Cook time12 min

Nickel Allergy Friendly Rosemary Sea Salt Deviled Eggs

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Ingredients

6 servings

6 large eggs
3 tbsp mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Classic Mayonnaise
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1 tsp dijon mustard
1 tsp apple cider vinegar
1 tsp fresh rosemary, finely minced
¼ tsp black pepper
¼ tsp flaky sea salt, plus more for topping
¼ tsp smoked paprika (optional)

For serving

small fresh rosemary sprigs, for garnish (optional)

Instructions

1
Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let stand for 10 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until the shells are cold to the touch. Peel the eggs under running water.

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