In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.

Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.

Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.

Serve cold over hot, boiled potatoes and hard-cooked eggs.