These are kind of like deviled eggs ... but not. Vegan deviled eggs, angled avocados — call it what you want.

Whatever you call it, you will make this again and again.

This recipe is especially good for those of you who don’t eat eggs but used to enjoy deviled eggs. The filling is a dead ringer.

Ingredients

  • 1 1/2 cups cooked chickpeas
  • 1 teaspoon yellow mustard
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 avocado
  • Paprika for sprinkling

Directions

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Place the chickpeas, mustard, nutritional yeast and sea salt in a food processor and process until creamy and smooth.

Place in the fridge and chill for at least 30 minutes.

When you are ready to assemble, there are two ways you can do it.

You can either cut open the avocado, remove the pit and scoop the garbanzo mixture directly into the avocado halves and eat it just like that.

Alternatively, you can cut the avocado in half, take out the pit and then cut into slices. Next, scoop out the slices and cut them in half. Arrange the avocado pieces on a plate and top each one with the garbanzo mixture. Use this method if you want to serve as an hors d'oeuvre.

Whichever way you do it, be sure to sprinkle with paprika before serving.


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