Tunisian-style Stuffed Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s), hard-boiled
- 50 g quark (low-fat quark)
- 1 teaspoon capers
- 0.5 teaspoon ½ onion (s), grated
- 1 teaspoon parsley, chopped
- salt and pepper
- Olives, black, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the eggs and cut them in half lengthways. Lift the egg yolk out of the egg white, mix with the quark, capers, parsley and onion to a smooth mass and season with salt and pepper. Fill the egg halves with this farce and garnish each with half an olive. Line a wide bowl with fresh lettuce leaves and decorate with the filled eggs.
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