Egg curry cream

Ingredients for 4 servings:

• 4 eggs
• 2 gherkins, pickled cucumbers
• 2 tbsp crème fraîche or sour cream
• 4 tbsp low-fat curd cheese
• 1 tsp curry powder, mild
• some salt and pepper

Instructions

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

Versatile sauce

Bring enough water to a boil with a dash of vinegar. Boil eggs uncovered over medium heat for 8-10 minutes until hard-boiled. Peel and roughly chop the cooled eggs. Dice the cucumber. Mix everything with the crème fraîche and quark, add the curry powder, and season with salt and pepper. Serving suggestion for canapés: Spread the mixture on 4 slices of toast, cut in half diagonally, and garnish with a little chives or parsley. Serving suggestion for ham rolls: Lay out 8 slices of ham, spread the mixture on top, and roll up the slices. Place an egg slice and/or gherkin slice in the center of each roll and season with a little curry powder. Light tip: Replace the crème fraîche or sour cream with sour cream.