Divine Deviled Eggs with Fresh Rosemary

Appetizers & Snacks, Sides | Budget-minded, Entertaining, Holiday | Eggs & Dairy

START TO FINISH: 20 minutes
Recipe Scoop Divine Deviled Eggs with Fresh Rosemary

Divine Deviled Eggs with Fresh Rosemary

1 dozen medium eggs, hard-boiled and peeled
6 tablespoons light mayonnaise
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons finely chopped fresh rosemary leaves
1/8 teaspoon ground black pepper
1/8 teaspoon salt, or more to taste

1. Slice each egg in half length-wise and scoop out the yolks into a medium bowl. Place the whites on a plate or tray and set aside.
2. Mix the remaining ingredients into the yolks with a fork, mashing the yolks until it forms a somewhat smooth paste.
3. Using a pastry bag and decorative tip or a zipper top bag with one end snipped, swirl the yolk filling back into the white halves. Serve at once or cover and refrigerate for up to 12 hours.

Divine Deviled Eggs with Fresh Rosemary

Approximate Values Per egg half: 52 calories, 3.7 g fat (1 g saturated), 94 mg cholesterol,  3.2 g protein, 1g carbohydrates, trace dietary fiber, 88 mg sodium

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