Devilled Eggs with Parsley and Quark

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© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Deviled eggs are hard-boiled eggs that have been peeled, halved, then stuffed with a mixture made from the yolks and other ingredients. Traditionally, the filling is made with yolks, mayonnaise, mustard, cayenne or paprika powder, salt and pepper. I left out the mayonnaise and used some German fresh cheese instead and some fresh herbs since it's Spring. You can also swap out mayo for creamy ripe avocado. They are protein rich, keto-friendly, and taste so good. Serve them as an appetizer or picnic food.

  • 5 Large eggs
  • 1 tbsp Shallot, finely chopped
  • 2 tbsp Flat parsley, finely chopped
  • 150 g Full fat Quark (fresh German cheese)
  • A pinch of cayenne pepper
  • Pink salt and black pepper
  • 100 g Plain yoghurt
  • 25 g Parsley, finely chopped
  • Chilli flakes, optional
  1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Place saucepan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes.
  2. Drain, rinse under cold water and crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
  3. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl and set whites aside. Mash the yolks into a fine crumble using a fork. Add in Quark, chopped parsley, cayenne pepper, salt, and pepper, and mix well.
  4. Coat the bottom of egg white halves with yoghurt, then roll in chopped parsley. Arrange them on a serving platter.
  5. Wet your hands and gently shape the egg yolk mixture into 10 small balls and fill each egg white half with one. Garnish with chilli flakes if using.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com


46 comments:

Evi Erlinda 31/3/21 05:15

These devilled eggs looks cute and delicious!
Devilled eggs with stuffed avocado sound great!

[Reply]
J.P. Alexander 31/3/21 05:38

Gracias por la receta adoro los huevos . Te mando un beso

[Reply]
Yvonne@fiction-books 31/3/21 07:35

Any eggs which are hard-boiled are good with me, the spicier and cheesier the better, there are so many combinations of flavours you could try.

A simple idea for a tasty snack meal I have never thought of before, but definitely one I shall be trying out!

Thanks for sharing, your presentation of the dish is lovely :)

[Reply]
Pedro 31/3/21 08:03

I like your devilled eggs. Great idea to replace the mayonnaise with the Quark.These look super delicious!
Cheers!

[Reply]
Iwona 31/3/21 08:22

Look so delicious :)

[Reply]
DEZMOND 31/3/21 10:32

Looks lecker, any idea why they call stuffed eggs devilled in English?

[Reply]
Angie's Recipes 31/3/21 10:38

@DEZMONDBecause of its spiciness. And HOT and HELL and DEVIL..That's how I have read and heard of. Maybe it's just a myth.

[Reply]
2pots2cook 31/3/21 11:09

This is interesting one : never used quark although love it very much ! Thank you for this one Angie !

[Reply]
Nammi 31/3/21 11:09

yummm,... a classic . what can I use instead of quark?

[Reply]
Angie's Recipes 31/3/21 11:27

@NammiMaybe cream cheese or ricotta?

[Reply]
Shashi at SavorySpin 31/3/21 12:34

so easy and tasty - perfect for Easter!

[Reply]
Tom 31/3/21 12:52

...I LOVE deviled eggs and this is a spicy version.

[Reply]
Whats Cookin Italian Style Cuisine 31/3/21 13:45

I love deviled eggs and love that addition of this cheese, but I have never seen of heard of this, is it like limburger? What a great flavor in these everyone would make them disappear for sure!

[Reply]
Julie 31/3/21 13:50

Crowd pleaser recipe, perfect appetizer!!

[Reply]
Martha 31/3/21 13:56

These look so beautiful and so delicious Angie, love how super stuffed they are too. My family would make these disappear quickly!

[Reply]
Angie's Recipes 31/3/21 14:12

@Whats Cookin Italian Style Cuisine Quark is a fresh cheese, creamy, soft and has a similar texture like cream cheese. German cheesecake is usually made with Quark (Magerquark or Sahnequark).

[Reply]
Kitchen Riffs 31/3/21 14:43

It's just about deviled egg season again, isn't it? :-) We love deviled eggs, and have them from time to time throughout the year. I've never thought to include quark (or any other cheese, for that matter) in the stuffing. Neat idea -- going to try that. Thanks!

[Reply]
thepaintedapron.com 31/3/21 14:49

Oh they are sooo pretty! What does Quark taste like?

[Reply]
Nancy Chan 31/3/21 16:37

Pretty and yummy eggs! Nice item for a tea party or fellowship gathering.

[Reply]
Brian 31/3/21 16:53

Our Dad is a big fan of devilled eggs but he's not quarked them up, but he'll probably try that now!

[Reply]
Pam 31/3/21 17:58

I've never had quark before but I love cheese! These eggs look pretty & tasty.

[Reply]
Abbe@This is How I Cook 31/3/21 20:52

I do believe you are ready for Easter! These sound perfect as do the rest of the last few weeks. Also I love that turquoise plate!

[Reply]
bread&salt 31/3/21 21:26

Dear friend! These devilled eggs looks great. looks delicious. We can prepare this recipe for the picnic and "wellcome spring". Thank you for sharing, pictures are amazing.

[Reply]
Tanza Erlambang 1/4/21 00:38

cute and delicious.... love to try it...

Happy Easter

[Reply]
Pam 1/4/21 02:13

These eggs look and sound pretty awesome, Angie! They make a great pic! I've never eaten quark that I know of, but maybe I did back when we lived in Germany years ago. Food was so delicious in those days, great eating and I envy you! Thanks for the recipe!

[Reply]
Kelly | Foodtasia 1/4/21 02:31

So pretty, Angie! The quark must make them so creamy!

[Reply]
savorthebest 1/4/21 05:12

Deviled eggs are my favorite finger food. I can't stop eating them ;)

[Reply]
Sherry's Pickings 1/4/21 06:21

such a good idea to add some mashed avo to the filling. i haven't had devilled eggs for a long time but they are always a winner. old fashioned retro in the best way. happy easter!

[Reply]
speedy70 1/4/21 08:56

Ottime queste uova, perfette per la tavola di Pasqua!

[Reply]
Javier 1/4/21 11:09

Sound great the idea to replace the mayonnaise with some German fresh cheese instead. Looks pretty awesome!

[Reply]
Liz That Skinny Chick Can Bake 1/4/21 13:12

Yummy!!! Bill is the deviled egg lover at our house and these would definitely be a hit! Happy Easter week, Angie!!

[Reply]
Jeff the Chef 1/4/21 13:48

Most times, I'd think, "Ugh. Deviled eggs." Weird thing is, I love boiled eggs, and love egg salad. But there's something about deviled eggs that is unappealing to me. However, I knew you'd have an interesting twist on it. I've never had quark. I think it's illegal where I live, or something. But the avocado idea sounds amazing!

[Reply]
Jean | DelightfulRepast.com 1/4/21 17:14

Angie, these are gorgeous! And I love the idea of the cheese instead of mayonnaise.

[Reply]
Ashley@CookNourishBliss 1/4/21 19:42

I love having deviled eggs on hand for snacking - these look delicious!

[Reply]
Gloria Baker 1/4/21 20:14

Dear Angie, I love your deviled eggs!! Happy Easter!!

[Reply]
foodtravelandwine 2/4/21 15:35

I love it!....I can eat devilled eggs all day long!!....it looks so yummy!......Abrazotes, Marcela

[Reply]
mjskit 2/4/21 18:42

Swapping out the mayo with fresh cheese. How could that NOT make these better? :) YUM!

[Reply]
Balvinder 2/4/21 19:49

I’ve never made Devilled Eggs at home, crazy I know! Really love your recipe and your presentation is amazing!

[Reply]
The-FoodTrotter 2/4/21 22:13

I never had quark even though I can imagine the taste. But I bet its probably delicious as a topping for devilled eggs! :)

[Reply]
Suja Manoj 3/4/21 00:22

Delicious appetizer, looks so yummy.

[Reply]
judee 4/4/21 04:29

Looks beautiful and I learned something new. I had never heard of quark!!

[Reply]
SavoringTime in the Kitchen 4/4/21 23:45

What a great idea, Angie! I'm not sure what quark tastes like, but I love the thought of using avocado instead of mayo too. My husband LOVES deviled eggs :)

[Reply]
Raymund 7/4/21 02:00

Ohhh I love this! I can easily have 4 of them

[Reply]


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