Stuffed green eggs

My proposal for the stuffing is brussels sprout. Because of its folic acid, it is recommended for pregnant women. In addition it contains, chlorophyll, indole, dithiothion, carotenoids and glucosinolates and vitamins K, C, A, B6 and B1, potassium, magnesium or sodium, contain chlorophyll.

Ingredients for 1 servings

Preparation

Wash the brussels sprout carefully and cook until soft on a steam. Sprinkle with salt and pepper and blend with dill  (if the mass is too dry, add a little water). Boil the eggs until hard and let it cool down in cold water. Then cut in half, take out the yolk. Mix the yolk with brussels sprouts. Fill the eggs and add seasoning.