Curry Egg Salad Spread

Place 10 eggs into a large pot filled with water.

Boil the eggs over medium-high heat for 10 minutes until hard-boiled.

Transfer the boiled eggs into an ice bath to cool completely.

Peel the 10 cooled hard-boiled eggs.

Slice 1 peeled egg completely in half to save for decoration.

Chop the remaining 9 hard-boiled eggs into small pieces.

Place the chopped eggs into a large mixing bowl.

Add 250 g of quark to the bowl.

Add 50 g of mayonnaise to the bowl.

Add 1 tsp of curry powder, 0.5 tsp of turmeric powder, and 0.5 tsp of ground cumin to the mixture.

Season the bowl with 1 tsp of salt and 0.5 tsp of black pepper.

Mash and mix the ingredients thoroughly with a fork until a spreadable texture forms.

Finely chop 1 bunch of fresh chives.

Transfer the egg spread into a clean serving bowl.

Sprinkle the chopped chives heavily over the top of the spread.

Place the two reserved egg halves on top of the spread for decoration. You can also sprinkle with a pinch of paprika for extra color.