Deviled Eggs with Dijon Mustard Quark Cream

Place the eggs in a pot with hot water and hard boil for about 10 minutes over medium heat. Afterwards, rinse under cold water, let cool, peel, and halve lengthwise.

Carefully remove the yolks and mix them in a bowl with low-fat quark and Dijon mustard until a smooth cream forms. Season with salt and pepper.

Fill the cream into a piping bag with a star nozzle and pipe evenly into the hollows of the egg whites. Garnish with freshly chopped curly parsley and serve with the whole grain rolls.