My special talents particular to Easter include: over-eating on three occasions, baking Reinling* that doesn‘t rise, and cunningly hiding Easter baskets. Sometimes summer comes along, and we still happen upon purple and white bunnies that have been lying in wait among the forsythias, dejectedly hoping for better days. And still, there‘s this perennial concern of mine that we might run out of Easter eggs. So if the Easter rabbit was once again too generous with the gifts from his basket and when you don‘t know what to do with all those hard-boiled eggs, then here‘s some advice on how to turn a simple egg into a true delicacy.
2 tbsp Greek yoghurt
3 tbsp quark
1 tbsp of lemon juice
1 spring onion
3 tbsp herbs, freshly chopped (parsley, chives, chervil, dill, etc.)
6 hard-boiled eggs
1 tsp Dijon mustard
1 big avocado
Salt, pepper from the mill
Mix yoghurt, quark, lemon juice and Dijon mustard in a big bowl. Pluck herbs from the twig, clean, spin dry, chop finely and add to yoghurt quark mix. Clean spring onion, chop finely, add to bowl and stir.
Peel eggs, chop finely, mix in. Peel avocado, cut it into cubes about 1 cm in size, add to yoghurt quark mix. Add salt and pepper and serve right away (avocado tends to change colour after a while) along with fresh brown bread, flat bread, crackers, or vegetable sticks.
If you want to prepare the spread ahead of time, follow the instructions of the recipe as you normally would but leave out the avocado. Only add the avocado right before serving.
This spread is the perfect foundation for a sandwich with crunchy lettuce leaves, spicy rocket, smoked fish or ham.
Leithaberg DAC ★ white
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