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Rosemary Cross-Top Deviled Eggs Recipe + How to Make It
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Discover the best Rosemary CrossTop Deviled Eggs recipe with step-by-step instructions. Learn how to make Rosemary CrossTop Deviled Eggs easily at home with our quick guide and tips for perfect results every time! ❤️🍽️


Menu

  • Chef Tallior
  • Cooking Time 30 minutes
  • Servings 6 servings
Ingredients
Let’s Cook!
  • 1
    Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
  • 2
    Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add onion, mustard, pickle relish,Tabasco, salt and pepper. Stir in mayonnaise.
  • 3
    Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with the rosemary in a cross pattern. Arrange in a spoke design on a platter over cabbage or red lettuce leaves; chill until ready to serve.
    How to Make Rosemary CrossTop Deviled Eggs 3

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