Bavarian Egg Batz

Summary

Ingredients

• 6 medium egg (s), hard-boiled
• 200 g cream cheese
• 6 small pickles
• 0.5 ½ bunch chives

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Instructions

1. 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.
2. 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.
3. The Bavarian Egg Batz tastes good with fresh pretzels or dark bread.