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Bavarian Eierbatz

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Ingredients for 3 servings:

  • 6 medium-sized eggs, hard-boiled
  • 200 g cream cheese spread
  • 6 small gherkins
  • ½ bunch chives

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Low-carb, vegetarian

Put the cream cheese spread in a bowl and mash with a fork. Dry the gherkins thoroughly with kitchen paper and cut into very fine cubes. Mix the diced gherkins with the cheese spread. Finely chop the hard-boiled eggs or dice them crosswise with an egg slicer and add them. Cut the chives into small rings and fold them in as well. Let the egg batz sit in the refrigerator for a few hours. The egg batz turns out best if you chop the gherkins by hand rather than in a blender, otherwise the mixture will be more runny. Cheese spread wedges are also better than the slightly softer cheese spread in a cup. Bavarian egg batz tastes great with fresh pretzels or dark bread.

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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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