Summary

Ingredients

• 10 egg (s), hard-boiled
• 300 g natural yourt
• 0.5 ½ bunch spring onion (s)
• 1 clove garlic
• 2 tablespoon mustard, medium hot
• 1 teaspoon horseradish
• 1 large apple
• 1 pinch paprika, hot pink
• 1 pinch curry powder
• 1 dash balsamic vinegar
• 1 tablespoon marjoram
• some chives
• some basil

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Instructions

1. 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.
2. 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.
3. 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.
4. Of course, leftover colored Easter eggs are great for this culinary delight.