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🍳 Stuffed Easter Eggs with Three Delicious Fillings

127 kcal · 30 min · 4 servings

Ingredients

• 4 eggs
• 1 pickle
• 2 radishes
• 50 g quark
• 1 tsp chive rings
• salt
• pepper (from the mill)
• 1 tsp hot mustard
• 40 g cream cheese
• 1 shallot
• 1 pinch paprika powder
• cayenne pepper
• 2 tbsp cress

Instructions

1. 1. Boil the eggs until hard-boiled.
2. 2. Immediately rinse the eggs under cold water.
3. 3. Peel the eggs.
4. 4. Carefully cut the eggs in half.
5. 5. Gently remove the yolks.
6. 6. Finely chop the cucumber.
7. 7. Wash and clean the radishes.
8. 8. Finely chop the radishes.
9. 9. Mix the chopped vegetables into the quark.
10. 10. Add the chives.
11. 11. Season the quark mixture with salt and pepper.
12. 12. Mash the egg yolks into a fine paste using a fork.
13. 13. Mix the paste with the mustard.
14. 14. Stir this mixture into the cream cheese.
15. 15. Peel the shallot.
16. 16. Dice the shallot finely.
17. 17. Mix the diced shallots with the paprika.
18. 18. Stir this mixture into the cream cheese mixture.
19. 19. Season the cream cheese filling with salt and cayenne pepper.
20. 20. Fill the egg white halves with the three fillings.
21. 21. Serve the stuffed eggs garnished with fresh cress.

Nutrition per serving

• kcal: 127
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 2 g