Deviled Eggs with Dijon Mustard Quark Cream

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Deviled Eggs with Dijon Mustard Quark Cream

Name: Deviled Eggs with Dijon Mustard Quark Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Deutsche Küche
Ingredients: 6 eggs; 125 g low-fat quark; 1 tbsp Dijon mustard; 1 pinch salt; 1 pinch ground black pepper; 2 whole grain rolls; 1 handful curly parsley

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20 min

Quick

Knuspr-Küche

Diese gefüllten Eier sind der perfekte leichte Snack oder eine raffinierte Vorspeise für dein nächstes Buffet. Die Kombination aus cremigem Magerquark und würzigem Dijonsenf verleiht der Füllung eine besondere Note, während sie gleichzeitig leicht und proteinreich bleibt. Ideal für Ostern, Silvester oder einfach als gesunder Genuss zwischendurch!

Ingredients

Price per portion:€ 1.59

Ingredients

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Eggs 10 pcs 6 Eier

Low-fat quark 125 g Magerquark

Dijon mustard 1 EL Dijonsenf

For Serving

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Bread rolls 2 Vollkornbrötchen

Frozen parsley 1 Handvoll krause Petersilie

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer gemahlen

Salt 1 Prise Salz

Preparation method

Ingredients overview

Ingredients

6 eggs
125 g low-fat quark
1 tbsp Dijon mustard
1 pinch salt
1 pinch ground black pepper

For Serving

2 whole grain rolls
1 handful curly parsley

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.