Egg spread with gherkins

Ingredients:
50 g Machland Cornichons
20 g Machland pepper strips
1 pcs spring onions
1 tbsp parsley
3 pcs hard-boiled eggs
200 g cottage cheese
2 tsp full fat mustard
salt, pepper

Procedure:
Cut the vegetables into cubes. Chop fresh parsley. Cut the eggs into cubes or mash with a potato masher. Tip the cottage cheese into a deeper bowl, add the prepared mixture, mustard, salt and pepper. Mix the mixture thoroughly. Ideally, leave to rest in the fridge for at least an hour, but for the impatient, it can be served immediately.