It's amazing what they can give of some deviled eggs, surely you prepare at home occasionally, but in variety there is good taste and that is why today we bring you a proposal to fill those hard-boiled eggs. As usual, we like to give you ideas and that you can use the same recipe for different dishes, So do not miss it, below we will tell you how with very little you can create another delicious dish ?.

INGREDIENTS

• 6-12 boiled eggs.
• 250g green peas.
• 700ml vegetable broth.
• 70g leek cut into slices.
• 100g onion cut into small pieces.
• 1 garlic clove.
• 2-3 cm of ginger root.
• 40g AOVE (Extra Virgin Olive Oil).
• 150g cooked potato without skin.
• 100g grated Parmesan cheese.

PREPARATION

1. We put the cheese on greaseproof paper on a tray and spread it well, We put in the oven preheated previously at 180º and leave a few 5-7 minutes until the cheese is melted and everything is integrated without burning. We take out, let cool and reserve.
2. We cut the hard-boiled eggs in half, crosswise and separate the buds. reserve.
3. We put the leek in a pot or casserole, the onion, garlic, ginger (without the crust) and the oil and fry for approximately 7 minutes over medium-high heat.
4. Add the peas previously soaked for a few hours, as they are split, they take a little less time to cook and it is not mandatory to soak them, but this way our cooking will be faster and we will need less broth. Cook over low heat for about 20-30 minutes, until we see that they stay soft but without falling apart.
5. In a mixer, we add all the content of the pot, the potato and the yolk of the hard-boiled eggs that we had reserved and mash until we have a dense and homogeneous mass. If the blades of your mixer get stuck add a little more vegetable broth, but be careful, because if it is very liquid then it will be difficult to assemble the dough on the eggs.
6. We fill the eggs with the dough.
7. Once the Parmesan cheese is cold, there will be a kind of crunchy plate that we will break with our hands into small pieces to put on top of the egg filling.

And now if, if we have some of the filling dough we can put it back in the blender with a few 100-200 ml of vegetable broth and blend everything well to have a great cream that you can freeze to consume later or eat it in the next few days, Clear ?.