Go Back
Print
vegan deviled eggs

Deviled Eggs Old School Taste - New School Style

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 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 salt if you can't fnd black salt
  • 1 avocado
  • Paprika for sprinkling

Instructions

  1. Place the garbanzo beans, mustard, nutritional yeast and 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. 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. Which ever way you do it, be sure to sprinkle with paprika before serving.

Recipe Notes

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.