Boil eggs in boiling water for about 10 minutes until hard, rinse with cold water, peel and cut into eighths. Clean, wash and chop the peppers. Clean, wash and cut celery into fine slices.
Mix the vegetables and eggs carefully. Stir yoghurt and quark until smooth. Season to taste with salt and pepper. Wash the herbs, chop finely and stir into the quark. Cut toast into cubes and fry in a pan in hot fat until golden brown.
Wash and drain the lettuce and place it on a plate. Arrange the egg salad on top, add some sauce. Sprinkle with bread cubes and garnish with parsley. Add the rest of the sauce extra.