Deviled Eggs with Quark-Mustard Cream

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

10 min

Quick

Knuspr-Küche

Preparation method

Ingredients overview

Ingredients for the Eggs

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

To Serve

2 wholemeal rolls
1 handful curly parsley

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

Carefully remove the yolks and mash them smoothly in a bowl with quark and Dijon mustard. Season with salt and pepper.

Fill the cream into a piping bag with a star nozzle and pipe evenly into the hollowed-out egg white halves. Garnish with fresh curly parsley and serve with the wholemeal rolls.