How to cook
Peel the eggs and cut them in half. Remove the yolk and place the cream cheese in its place, then put together the two parts of each egg.
Arrange the stuffed eggs on the strained and lightly salted yogurt. Use a piping bag to shape it into a rose.
Sprinkle the eggs with the grated egg yolks and garnish them with cucumber and tomato slices and parsley leaves.