Filled eggs for Easter

Ingredients

• 4 eggs
• 1 pickled cucumber
• 2 Radishes
• 50 g quark
• 1 tsp chives roll
• Salt
• pepper (ground)
• 1 tsp sharp mustard
• 40 g Cream Cheese
• 1 Shallot
• 1 pinch paprika powder
• Cayenne pepper
• 2 tbsp watercress

Instructions

1. 1.

   Hard‑boil the eggs. Cool, peel and halve them. Remove the yolks. Finely chop the cucumber and washed radishes and mix into the quark. Add chives and season with salt and pepper. Mash the yolks with mustard using a fork and stir into the cream cheese. Peel, finely dice the shallot and fold it with paprika into the mixture. Season with salt and cayenne pepper and spread both fillings onto the egg halves. Optionally use a small ice‑cream scoop to shape.

2. 2.

   Serve garnished with watercress.