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Stuffed eggs with zucchini and dill cream

updated

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Ingredients for 24 servings:

  • 250 g zucchini
  • 200 g low-fat curd cheese
  • 12 eggs
  • ½ bunch dill, fresh
  • 2 tbsp margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

suitable for a buffet

Boil the eggs hard. Meanwhile, dice the unpeeled zucchini and steam them. Then, blend the steamed zucchini cubes with the quark, 2/3 of the dill, and the remaining ingredients until creamy. If necessary, use a hand blender. Peel and halve the eggs, removing the yolks. Spread the cream over the boiled eggs using a cake syringe or piping bag. Garnish with the remaining dill. Serve chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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