Chop, season and gently stir. The whole thing is ready in 10 minutes and makes a great party appetizer or easy week lunch or dinner. Yummy!
Total Time: 10 minutes + 10 minutes for boiling the eggs
250g of creamy low-fat quark
1 large spring onion, cleaned, washed and finely chopped
2 large sweet-and-sour pickles, finely chopped
3 teaspoons of Dijon Mustard
2 tablespoons of sour cream
2 tablespoons of plain yogurt
3 tablespoons of good quality mayonnaise
A splash of olive oil
1 tablespoon of ground turmeric
Kosher salt, ground black pepper
Fresh bread to serve it with
Afterwards, in a large metal bowl place quark, onion, pickles, eggs, mustard, sour cream, yogurt, mayo and few drops of olive oil. Give it a gentle stir with a fork and season.
Turmeric, ground pepper and Kosher salt. Work the taste to perfection. Taste and taste.
The best is to let the yellow egg salad chill for a couple of hours before serving. It tastes really good with colourful sweet pepper, ham or chili on a piece of fresh bread. Enjoy with a glass of dry white wine.
Makes 6 serves.