Eggs with spicy dips

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Hard boil eggs in boiling water for about 10 minutes. Quench cold and let them cool down. In the meantime defrost peas at room temperature. Stir quark, yoghurt and mayonnaise until smooth.

2. 2

   Cut the cream in thirds. Clean and wash spring onions and cut into fine rings. Wash, clean, halve, seed and finely dice the tomatoes. Wash basil, dab dry and cut into fine strips, except for a little garnish.

3. 3

   Stir the spring onions and tomatoes, except for 1 tablespoon, with the basil strips into a part of the quark cream. Season with salt and pepper. Place in a bowl and garnish with basil leaves and remaining spring onions and tomatoes.

4. 4

   Cut salmon into fine strips. Wash, dab dry and chop the dill. Pepper drain. Stir the salmon, except for 2-3 strips for garnishing, dill and peppercorns into another part of the quark cream.

5. 5

   Season with salt and pepper and garnish with salmon and dill. Drain the mandarins and collect the juice. Stir 1-2 tablespoons tangerine juice, curry, peas and tangerines into the remaining curd cream.

6. 6

   Season with salt and curry and sprinkle with fried onions. Clean, wash and drain the salad. Peel and halve the eggs and arrange them on a plate with the salad and sauce bowls. Garnish with remaining basil.

7. 7

   A hearty farmhouse bread tastes good with it.

Nutrition Facts

KCAL
380 kcal

CARBS
14 g

FATS
24 g

PROTEINS
25 g