Breaded Deviled Eggs

For the breaded stuffed eggs recipe, boil eight eggs hard boiled and put under cold water, then peel. Heat the olive oil in a saucepan, add the flour and fry the flour while stirring. Continuing to stir, little by little, pour in hot milk. The sauce must be stirred with a whisk and boiled until it thickens to the consistency of thick sour cream.

Salt the finished sauce, add grated nutmeg, finely chopped chorizo sausage, mix and warm over low heat for 1 minute. Remove sauce from heat, stir a few times and let cool.

Cut the peeled eggs in half lengthwise, remove the yolk and mix it with the sauce. Fill the halves of the proteins with sauce, giving them the shape of a whole egg. Stuffed eggs dip in the remaining beaten eggs, roll in breadcrumbs and fry in hot vegetable oil. Serve hot stuffed eggs.