Jankos Eieiei

Summary

Let the eggs cool down and cut 9 eggs into slices. The 10th egg is needed for the decoration and can be cut as desired.
Cut the spring onions into small rings and cut the garlic very finely or press through a press and mix well with the yoghurt. Dice the apple and add it as well.
Now gradually add the remaining ingredients and finally refine with a small dash of balsamic vinegar. Only at the very end then carefully fold the cooled eggs into the mixture and garnish with the rest of the egg and herbs.
Of course, leftover colored Easter eggs are great for this culinary delight.

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