Filled Eggs with Cress

Ingredients

• 10 eggs
• 1 Shallot
• 10 g chives (0.5 bunch)
• 150 g Low-Fat Quark
• 150 g cream cheese (13% fat)
• a pinch of paprika powder
• Salt
• Pepper
• 2 packets of cress
• 100 g yogurt (0.3% fat)

Instructions

1. 1.

   Boil the eggs for 8–10 minutes until hard-boiled. Meanwhile, peel and finely chop the shallot. Wash chives, shake them dry, and cut them into fine rolls.

2. 2.

   Cool the eggs in cold water, peel them, and cut them lengthwise in half. Carefully remove the yolks, place them in a bowl, mash them finely with a fork, and mix them with quark and cream cheese. Mix the shallot, chives, and a pinch of paprika powder into the cream and season with salt and pepper.

3. 3.

   Cut cress from the bunch. Dip the egg whites, bottom-side down, into the yogurt, then tap them with cress and place them on a plate or platter. Form small balls from the yolk mixture with an ice cream scoop or damp hands and place them in the egg halves.