For the red eggs on chard and spinach salad, hard boil the eggs, peel while still hot and immediately soak in warm beet juice for about 1 hour and let stand.
Drain well, cut apart in the middle, mix the yolks well with cream cheese and mustard and stuff into the egg halves. Wash all the lettuce leaves well and finely chop the wild garlic leaves.
Make the marinade and mix with the leaves. Arrange in small salad bowls or deep plates, put the eggs on top and serve the red eggs on chard spinach salad with bread.