Inge's eggs with crab and dill filling

Ingredients for 4 servings:

• 4 eggs, hard boiled
• 100 g quark (low-fat quark)
• 1 cup of crab
• 1 tsp lemon juice
• 1 pinch of cayenne pepper
• Salt
• Pepper from the mill
• 1 bunch of dill
• ½ head of lettuce
• 1 tsp vinegar (white wine vinegar)
• 1 tbsp oil
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and halve the eggs. Remove the egg yolks and mash them finely with a fork. Stir in the quark while stirring. Roughly chop the prawns and mix them into the cream. Season to taste with lemon juice, cayenne pepper, salt, and freshly ground pepper. Form the mixture into egg-yolk-sized balls. Wash the dill and chop it very finely. Roll the egg balls in the dill and place them back into the hollowed-out egg halves. Wash the lettuce and spin it dry. Make a vinaigrette with white wine vinegar, oil, and salt and use it to dress the salad. Divide the salad among 4 plates and arrange two egg halves on each plate. Serve immediately.