I just successfully mitigated the sulfur smell from my most recent 5 gallon batch by adding another 1 tsp of yeast nutrients. At the most basic level, your yeast is essentially deprived of some basic building blocks it needs, and therefore has to make them itself which causes H2S production.
See the following for a more detailed explanation:
"In the absence of nitrogen, which is a principal component of the protein building blocks, yeast will begin to degrade amino acids in order to make the specific amino acids they need. When sulfur-containing amino acids like cysteine and methionine get degraded, they release sulfur groups that are processed into various sulfur-containing compounds, hydrogen sulfide among them. To prevent this, winemakers often measure YAN (yeast available nitrogen), supplement fermentations with yeast nutrients, choose yeast strains carefully (if inoculated), and aerate the fermenting wine."
http://www.newworldwinemaker.com/articles/view?id=382
The yeast nutrient bought in shops typically use yeast hulls as a base and then add other nutrients.
You can create your own yeast hull base by boiling whatever yeast you have in some water.
I've also seen a lot of people post that they use raisins as a yeast nutrient. Perhaps you could add some chopped up raisins to the boil to get some of the other basic nutrients you need.
No idea what dose of this you would need for your batch, maybe 1/2 tsp yeast and a small handful of raisins?
Hope this helps.