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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

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10 min

Quick

Knuspr-Küche

Diese gefüllten Eier sind der perfekte gesunde Snack oder eine leichte Vorspeise für jeden Anlass. Durch die Kombination aus cremigem Magerquark und würzigem Dijonsenf entsteht eine proteinreiche Füllung, die ganz ohne Mayonnaise auskommt. Schnell zubereitet, optisch ein Highlight und ideal für die bewusste Ernährung!

Ingredients

Price per portion:€ 2.31

Ingredients for the Eggs

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Ginger 6 Eier

Low-fat quark 125 g Magerquark

Dijon mustard 1 EL Dijonsenf

To Serve

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Bread rolls 2 Vollkornbrötchen

Fresh flat-leaf 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 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.