Sulfur smell in kegged pilsner

[yowzers]

Hi all, made a Pilsner with 34/70 yeast. Fermented at 58 F for a couple weeks. Did a D. Rest for a few days and kegged. It’s been in the keg for three weeks. How can I get rid of the sulfur smell that I get when I pour a glass. It seems to be better but I don’t know how long it will take to dissipate on its own. Want to have it ready for the Super Bowl. Thanks