Let’s Just Settle Down + Exactly Like Deviled Eggs But Totally Not. Whole Food Plant Based Deviled Eggs

vegan deviled eggs

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. So we came up with Whole Food Plant Based Deviled Eggs so far.

See, when vegan recipes are named after something that’s not vegan, people tend to get pissy. Comments like “There is no CHEESE in this Mac and Cheese recipe!” or “It’s 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 these taste to traditional Deviled Eggs, I was thinking about Deviled Eggs Doppelganger, but I’m not sure.

What do you think?

That’s where I am with this. 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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vegan deviled eggs

Whole Food Plant Based Deviled Eggs

Author: Molly Patrick


  • 1 ½ cups cooked garbanzo beans 270g
  • 1 teaspoon yellow mustard 8g
  • 2 tablespoons nutritional yeast 10g
  • ½ teaspoon black salt use regular salt if you can't fnd black salt
  • 1 avocado
  • Paprika for sprinkling


  • 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.

vegan deviled eggs

Deviled Eggs - Vegan_Top_Shot

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  1. Juhea Kim on February 15, 2014 at 9:38 am

    Hi Molly, this looks absolutely delicious. I don’t think I’ve ever had a deviled egg before becoming vegan, so I don’t know how it would compare, but avocado/chickpea is a lovely combo. By the way, I totally hear you about the haters out there for whom nothing is good enough, and will pick on something like a name. I think those people should recognize that their rabid attitude gives veganism a bad name. Call it “Vegan Deviled Eggs” if you want–I’d be totally fine with that!

    • Molly Patrick on February 15, 2014 at 9:43 am

      @juheakim:disqus – ha! Glad you feel me on this. Those damn vegans can be tough 🙂 Thanks for the <3. Oh, and Peaceful Dumplings is pretty much the best name for a website. Ever. xo

  2. kim on February 17, 2014 at 1:42 am

    Hey, maybe instead of deviled Eggs, Maybe “Angel Eggs” would work?

    • Molly Patrick on February 21, 2014 at 10:42 am

      I like it!

  3. Shelley on February 21, 2014 at 3:52 am

    I really like Angeled Avocados!

  4. adfjasldkjf on February 22, 2014 at 6:50 pm

    “deviled not-egg” ?

    • Molly Patrick on March 11, 2014 at 4:26 pm

      Yes! I love Kick-ass avocado!

  5. suedotlund on March 11, 2014 at 4:17 pm

    I would call these Devilcados. Actually, that IS what I’m calling them in my snippets cookbook of cool recipes I’ve copied from the Internet. For me, Devilcados is unique terminology and tells me exactly what the recipe is making without needing to see the photo/recipe first to figure it out. 🙂

    • Molly Patrick on March 11, 2014 at 4:26 pm

      You are awesome! I LOVE Devilcados!

  6. vegfoodie on April 9, 2014 at 1:52 pm

    Just made the filling. Very tasty. Only thing is I don’t have a high-end blender and am using an inexpensive food processor. It is fairly dry even though I added a touch of water. Any suggestions?

    • Molly Patrick on April 9, 2014 at 2:15 pm

      Hey there! This is the second time someone has told me that the filling came out dry. This has me perplexed. Did you make your own beans or did you use canned? I would add some of the cooking liquid if you made your own. If using canned, add more water or veggie broth / stock until it is a smooth consistency. Let me know how it ends up! Thank you for the comment!

  7. Laila on April 11, 2014 at 3:03 am

    I think you should combine the two recommendations and call them Angel Egg Devilcados. This recipe looks great! I cant wait to try it 🙂 🙂

    • Molly Patrick on April 12, 2014 at 4:35 pm

      I love it! Let me know how you like them. nom, nom, nom

  8. meli on April 18, 2014 at 9:26 am

    Avocados Diablo. … looks delish! Can’t wait to try them!

    • Molly Patrick on April 18, 2014 at 10:58 am

      AWESOME!!! Let me know how they turn out!! xo

  9. wildflower on April 29, 2014 at 10:13 am

    Hey, there’s no devil in these deviled eggs! teehee… Personally I don’t care about the name, only flavour, but someone made a suggestion “avocados diablo” and that sounds cool. Or in English: deviled avocados. In any case, THANKS for the awesome vegan recipe! 🙂

    • Molly Patrick on April 29, 2014 at 8:50 pm

      You are most welcome! I quite like Avocado Diablo as well 🙂

  10. Chelsea on May 27, 2014 at 8:20 am

    I’d just say Deviled Avos

    • Molly Patrick on May 27, 2014 at 9:03 pm

      Easy ’nuff!

  11. Kriss Q on June 23, 2014 at 6:28 am

    Hmm ‘devilled’ is to season with hot spices. Origin goes back as far as
    the Roman Empire so you could have ‘Vegan Diabolus Avocados’ ^.^ Just a
    thought! =D

    • Molly Patrick on June 23, 2014 at 3:05 pm

      I like it!

  12. Michelle on October 27, 2014 at 8:38 pm

    The Deviled Vegan Egg

  13. Erik Bell on February 29, 2020 at 5:51 pm

    5 stars
    Hi Molly,
    Though this post is from way back in 2014, it appears the window for name suggestions is still open. So mine is….”Deviled Ahh-ggs”! (You know, as in Ahh-vocados!)

    Using Indian Black Salt makes a huge difference over ordinary salt, as the Black Salt imparts a delicious “egg” flavoring. Since I used canned chickpeas, I added 3+ tbsps of aquafaba from the can to get proper consistency. Delicious!!!

    • Erik Bell on March 1, 2020 at 5:44 pm

      On second thought, I’m going with “Deviled Ahhvs”.
      Served more tonight, big hit!

      • Molly Patrick on March 3, 2020 at 4:03 pm

        Awesome! So glad you like them 🙂
        Good name idea!

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