Green sauce with eggs

Ingredients for 3 servings:

• 5 eggs, hard-boiled
• 1 tbsp mustard
• 1 tbsp apple cider vinegar
• salt and pepper
• 250 g quark, 10% fat
• 180 ml condensed milk, 4% fat
• 100 g fresh herbs, e.g. parsley, chives, chervil, borage, sorrel, burnet, cress

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

without sour cream and cream, therefore a little lighter

Remove 2-3 egg yolks from the boiled eggs and place them in a bowl. Mash with a fork and mix with mustard, vinegar, salt, and pepper. Stir until smooth, if desired, with a dash of condensed milk. Then add the quark and the remaining condensed milk and whisk until smooth. Wash and chop the herbs, then stir in with a wooden spoon. Whether you prefer the herbs finely or coarsely is a matter of taste. We prefer them coarsely. Chop the remaining eggs and egg whites (coarsely or finely) as well. I slice them once with an egg slicer and then chop the slices coarsely again. Fold in the eggs with a wooden spoon. Cover the sauce and let it rest in the refrigerator for at least 2 hours. Then season again with salt and pepper, if desired. Remove from the refrigerator 1/2 hour before serving. We serve it with boiled potatoes. This serves 2-3 people. Served with schnitzel or fried fish, also for 4. The calories (317 kcal per serving) are calculated for 3 servings with medium-sized eggs.