Bavarian Egg Batz
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 medium egg (s), hard-boiled
- 200 g cream cheese
- 6 small pickles
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Put the cream cheese in a bowl and mash it with a fork. Dry the pickles well with kitchen paper and cut into very fine cubes. Mix the cucumber cubes with the processed cheese. Chop the hard-boiled eggs into small pieces or cut them criss-cross with the egg cutter into cubes and add. Cut the chives into rolls and fold in as well. Let the eggs soak in the refrigerator for a few hours.
- The best way to get the eggs is to cut the cucumbers by hand and not in a blender, otherwise the mixture will be more liquid. Processed cheese corners are also better than the slightly softer processed cheese in the mug.
- The Bavarian Egg Batz tastes good with fresh pretzels or dark bread.
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