Stuffed Eggs with Zucchini and Dill Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 24) |
Ingredients
- 250 g zucchini
- 200 g low-fat quark
- 12 egg (s)
- 0.5 ½ bunch dill, fresh
- 2 tablespoon margarine
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs.
- At the same time, dice the zucchini unpeeled and sauté. Then process the steamed zucchini cubes with the quark, 2/3 of the dill and the remaining ingredients to a cream. Possibly with the help of a hand blender.
- Peel and halve the eggs and remove the yolks. Use a cake syringe or a piping bag to spread the cream over the boiled eggs. Garnish with the rest of the dill at the end.
- Serve chilled.
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