Preparation

1. Sort through the herbs, wash them, let them drain, and chop them.
2. Put the sour cream in a bowl and stir it into the quark. Stir in a little milk until smooth.
3. Add the mustard and sugar, and season with salt and pepper to taste.
4. Add the chopped herbs as well.
5. Finally, chop the hard-boiled eggs into very small pieces and stir them into the sauce.

Then refrigerate the sauce for one to two hours to let the flavors develop.