Garden herb dip with vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cook the eggs in boiling water for about 10 minutes. Rinse cold and peel. Wash herbs, dab dry. Chop dill and parsley finely, cut chives into fine rolls. Mix quark with herbs and mayonnaise.

2. 2

   Cut 1 egg into small cubes, stir in. Season to taste with salt and pepper. Clean, wash and cut the bell peppers into strips. Wash and clean the cucumber and cut it into sticks. Clean carrots, leave some green, peel and wash. Celery clean, wash and cut the sticks crosswise into halves or quarters, depending on the size. Cut 3 eggs into eighths. Cut the cabanossi in half crossways. Drain the sausages.

3. 3

   Clean carrots, leave some green, peel and wash. Celery clean, wash and cut the sticks crosswise into halves or quarters, depending on the size. Cut 3 eggs into eighths. Cut the cabanossi in half crossways. Drain the sausages. Arrange vegetables, eggs, sausages and dips in bowls together on a large plate

4. 4

   With 10 people:

Nutrition Facts

KCAL
270 kcal

CARBS
8 g

FATS
19 g

PROTEINS
18 g