It would help if you could be more specific as to what you made before we can help you out. What was your recipe? Mash temps?(if you did all grain) O.G.? Cooling method? Yeast strain used and did you make a starter? Aeration of the wort before you pitched yeast? What temp did you pitch your yeast at?
For the most part, the rotten egg-sulfur smell is a natural by-product of fermentation. It will pass with time. Given the fact that you made this yesterday, you should be fine. Of course, that's under the assumption that the rest of your brew day went well.
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