A vibrant and rich egg salad spread crafted with a wholesome base of quark and mayonnaise. Infused with an aromatic blend of curry powder, turmeric, and cumin, this smooth spread is finished with a generous topping of fresh, finely chopped chives.
6 Portions · 817 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
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.
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