- 6 eggs, cooked hard
- 2 Tl mustard
- 3 tablespoon sour cream
- Fresh herbs, finely chopped
- 4 tablespoons fresh cheese nature
- 1 pinch of Härdöpflückwüß
- 1 pinch of SchtiKhuus Papters
Peel the eggs and halve the length after length.
Carefully remove the yardter (best with a spoon) and enter a soup plate.
Now mix the Eidgotter with the sour cream, mustard and the cream cheese to a nice crowd and season well with the spices.
The crème is now filled into a spray bag, filled with a coarse grommet and the empty egg holdings again.
The herbs are given as a decoration on the eggs.
Of course, the herbs can be cut individually or decorate the crème with fruits, nuts of salmon or other ingredients.