Deviled Eggs

Place the eggs in a saucepan with hot water and cook over low heat for 10 minutes. Cool the eggs with cold water. Then peel them and cut them lengthwise.

Mix the yolks with quark, mustard, and season with salt and pepper. Transfer the resulting cream into a piping bag with a decorating tip and fill the cooked egg whites with it. Garnish with parsley and serve with whole-grain bread.