Deviled Avocados
This could be your new favorite way to enjoy avocados! Besides being devilishly delicious and heavenly flavorful, this recipe is super easy to make and ready in 15 minutes. An excellent and effortless way to impress whoever joins you at the table. Perfect as appetizers, for brunch, lunch, dinner, or as a fancy snack as well. Lip-smackingly delightful any time of the day! Gluten free, soy free and, of course, vegan!
You need:
- a blender or food processor
- a pastry bag with a large piping tip of your choice (optional)
Ingredients: (for 4 servings)
- 2 perfectly ripe avocados, halved, pit removed
For the filling:
- 4 scoops avocado (from above)
- 2 cups (360 g) chickpeas
- 3 Tbsp filtered water, more if necessary
- 2 Tbsp extra virgin olive oil
- 3 tsp yellow mustard
- 2 tsp apple cider vinegar or white balsamic vinegar
- 1 tsp kala namak (Himalayan black salt)
- ½ tsp freshly ground black pepper
For garnish:
- sweet paprika powder
- some capers (optional)
- pea shoots and/or minced fresh parsley
Goes well with:
- vegan ranch dressing (I used my homemade ranch dressing)
- hot sauce
Preparation:
Use a spoon to take one scoop from the hollow part of each avocado half and place into your blender or food processor.
Add all the remaining ingredients for the filling to your blender or food processor and process until creamy. Scrape down the sides and gradually add more water if necessary. The filling should be soft enough to be used in a pastry bag for piping but definitely not runny.
If you have a reusable pastry bag, fill it with the chickpea cream and pipe it into the avocado halves.
If you don’t have any piping tools, no worries! Simply scoop the filling into the prepared avocado halves.
Dust with sweet paprika and garnish with capers (optional), pea shoots and/or parsley.
Enjoy with vegan ranch, hot sauce, or another dressing of your choice!
Notes:
- Serve right away! If you have leftovers, coat the cut sides of the avocados with lemon or lime juice and store covered in the fridge. This reduces browning.
- I really recommend using kala namak, Himalayan black salt, because the egg-like smell and taste really make a difference in flavor. You can usually find it in Asian markets or online. As an alternative, you can also use Celtic sea salt, but the taste will be different.
