I was going to call this recipe Bad Ass Deviled Eggs – Super Duper Vegan Style but I thought I would nip all of the hate in the bud and not call it that.
See, when vegan recipes have the name of something not vegan, people tend to get pissy . Comments like: “There is no CHEESE in this Mac and Cheese recipe!!!” or “it is NOT milk if it comes from almonds” – you get the idea. People need to settle down and stop taking shit so seriously!
To avoid the hater-aid I was going to call these Angeled Avocados but I’m not convinced. Is that too “Not Toona” or “Cheezeless Grilled Cheeze”?
Given how amazingly similar this tastes to traditional Deviled Eggs I was thinking about Deviled Egg’s Doppelganger but I’m not sure. What do you think?
That’s where I’m at. I need your help.
This recipe is damn awesome if you love deviled eggs. The filling is super eggy and spot on.
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Deviled Eggs Old School Taste – New School Style
What You Need
1 1/2 cups cooked garbanzo beans (270g)
1 teaspoon yellow mustard (8g)
2 tablespoons nutritional yeast (10g)
1/2 teaspoon black salt (use regular slat if you can’t fnd black salt)
Paprika for sprinkling
How To Do It
- Place the garbanzo beans, mustard, nutritional yeast and 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.
- 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.
- Which ever way you do it, be sure to sprinkle with paprika before serving.
If you are using canned beans, they will be drier than beans made from scratch so add 2 tablespoons of water to reach the right consistency.
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