These Vegan "Deviled" Avocados Are An Update On The Picnic Classic

mbg Food Contributor By Molly Patrick
mbg Food Contributor
Molly Patrick is a recipe developer with an expertise in plant-based diets and the co-founder of Clean Food Dirty Girl.

These are kind of like deviled eggs...but if deviled eggs were plant-based. Vegan deviled eggs, angled avocados—whatever you call it, we bet you'll will make these again and again.

The healthy fats from the avocado and protein from chick peas are a perfect pair for a filling starter or the basis of a healthy plant-based lunch. It's especially good for those of you who don’t eat eggs but used to enjoy deviled eggs because the filling is a dead ringer for those picnic classics. Thanks to yellow mustard and nutritional yeast, it even has the yellow color.

"Deviled" Avocados


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


  1. Place the chickpeas, mustard, nutritional yeast and sea salt in a food processor and process until creamy and smooth.
  2. Place in the fridge and chill for at least 30 minutes.
  3. When you are ready to assemble, there are two ways you can do it.
  4. 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.
  5. 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.
  6. Whichever way you do it, be sure to sprinkle with paprika before serving.

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