Paleo Rosemary Sea Salt Deviled Eggs
Total time42 min
Prep time20 min
Cook time12 min
4.6(11)
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Learn more →Ingredients
6 servings
- 6 large eggs
- 3 tbsp mayonnaise
- 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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