Lemon Rosemary Deviled Eggs

This past weekend was the Easter holiday and I was very happy to host some friends and their adorable baby girl for brunch! I love all things breakfast, especially when they include sweets! Our guests were kind enough to bring some incredible gluten-free cookies to share.

To break up all the cookie eating, we also had some savory fare. This lemony spin on a classic deviled-egg was an absolute winner! Even the baby loved it!

If you would like to prepare a simple and refreshing brunch for your next weekend gathering, check out our menu below!

Spring Brunch Menu

Bowl o’ Berries
Chocolate Orange Bread
Pesto Gazpacho
Proscuitto-Wrapped Asparagus
Lemon Rosemary Deviled Eggs

Lemon Rosemary Deviled Eggs

12 eggs, hard-boiled or steamed
3 Tbsp. mayonnaise
2 tsp. dijon mustard
zest of 1 lemon
1 Tbsp. rosemary, chopped
sprinkle of garlic powder
sea salt to taste

1. Steam eggs in steamer basket for 10 mins or boil in water for 10 mins. (I find that steaming helps the peeling process… give it a try!)
2. Run eggs under cold water when done. Peel when cool enough to handle.
3. Slice eggs in half and scoop yolks into a bowl.
4. Add other ingredients to the bowl and mash with yolks until smooth.
5. I scooped the yolk mixture into a small ziplock baggie and cut the corner to fill the egg white cups. Kind of like a pastry bag. This is less messy than trying to spoon the filling into the egg whites, but less fancy than using an actual pasty bag and tip.
6. Serve chilled!