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    Home » This and That » Deviled Avocado. Deliciously Devious. Sweet n Sassy.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Apr 18, 2010 · About 3 minutes to read this article. 7 Comments

    Deviled Avocado. Deliciously Devious. Sweet n Sassy.


    I had some leftover Vegan Cole Slaw and Sweet ‘n Pepper Toasted Pistachios from yesterday’s recipes. So I decided to have a little devilish fun with an avocado. A few minutes later and I had a delicious dish: a Deviled Avocado.

    Deviled Avocado is a dish I have been dying to try. But I never knew exactly how to build the recipe. My leftover Cole slaw served as the perfect inspiration ingredient. You’ve heard of deviled eggs, well now the devil has gone vegan. And healthy!

    You can really stuff an avocado with all sorts of fillings, but vegan cole slaw is one very delicious option.

    Healthy Devil. Avocados are rich in monounsaturated fats. Incredibly heart-healthy and delicious. I probably eat 4-5 avocados a week. I love them. Avocados are rich in Vitamin K, E, folate and fiber.

    Click ahead for the devilish recipe…

    Deviled Avocado
    vegan, makes three halves

    2 large avocados
    1 cup Vegan Cole Slaw*** (recipe below)
    2 cloves garlic, finely chopped
    fresh black pepper
    3 tsp Spicy Dijon mustard
    1 lemon, juiced
    Toasted Pistachios*** (recipe below)
    Paprika
    rosemary (for “horns”)
    sea salt

    1. Prep Avocados: Wash and dry well. Slice each in half. Remove pits, gently. Keep three halves as “serving halves”.

    2. With the fourth avocado half: Dice the avocado flesh. Splash with lemon juice and a pinch of salt. Set aside.

    3. Remaining 3 serving avocado halves:
    Enlarge the natural hole in the avocado by scooping out about 1 Tbsp of avocado from each half. Add scooped avocado to small bowl. Add to small bowl: Cole slaw, Dijon mustard, garlic, a few grinds of fresh black pepper, 1 Tbsp lemon juice and 1 Tbsp of pistachios. Mix well. Fold in the diced avocado that you set aside.

    4. Assemble:
    Scoop 3 Tbsp of avocado mixture into each avocado serving half. Garnish with 2-4 pistachios. Grind a bit of fresh pepper. Sprinkle a dash of paprika. Stick two rosemary “devil horns” in the top.

    For best taste, serve immediately.
    If necessary, chill until ready to serve.

    *Tip: Brush serving avocado with lemon juice to stop from browning.

    ***Vegan Cole Slaw

    1 cup shredded and chopped carrots
    1 cup shredded and chopped red cabbage
    2 cups shredded and chopped green cabbage
    3 heaping tbsp. Veganaise, vegan “mayo”
    1/4 cup red wine vinegar or substitute lemon juice (your taste preference)
    1 pear, chopped
    1 tsp. celery seed
    1 tsp. garlic powder
    1 tsp fresh pepper
    2 Tbsp. agave syrup or maple syrup
    1/2 cup sweet peppered pistachios (optional)

    In a large bowl:
    Add cabbage and carrots.
    Add vinegar.
    Toss.
    Add Veganaise and sweetener.
    Toss well.
    Add garlic powder and pepper.
    Fold in pears.
    Fold in pistachios (optional)

    Allow to chill in fridge for at least twenty minutes before serving.
    Serve cold with fresh pepper on top.
    (Garnish with pistachios if you use them.)

    ***Toasted Sweet ‘n Pepper Toasted Pistachios

    1 cup roasted and salted pistachios (de-shelled)
    2 Tbsp maple or agave syrup
    1 Tbsp oil (olive or canola)
    5 grinds fresh black pepper

    To make:
    Add oil to a skillet.
    Turn stove heat on high.
    When oil starts to sizzle, add nuts.
    Shake pan back and forth as you ‘toast’ them.
    (shake continuously over heat during next steps.)
    Add sweetener and some black pepper.
    Shake/toast over high heat for 90 more seconds.
    Make sure all nuts are coated.

    Remove pan from heat.
    Add remaining pepper.
    Toss nuts with pepper well.
    Pour in a small bowl.
    As nuts cool they will harden.

    Serve warm or cool.

    « It’s No Dirt Candy! Mr HHL’s Dining Out Review.
    Mainstream Fine Dining NYC: Vegan Options, Happily. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. Elle says

      May 13, 2009 at 5:11 pm

      This recipe sounds and looks delicious! And what gorgeous photos–so colorful!

      Reply
    2. jd says

      March 28, 2009 at 5:11 am

      I absolutely love this!

      And it’s so funny because I’ve been dying to stuff some type of food into avocado peels for a few weeks now (that sounds weird!), but was having a hard time coming up with what to make… Then, along came your delicious (and devilish!) post.

      LOL!

      Thanks for the inspiration – I can’t wait to try this.

      Reply
    3. Kevin says

      March 20, 2009 at 1:14 am

      I like the sound of a deviled avocado.

      Reply
    4. natalie says

      March 19, 2009 at 11:32 am

      ohhh! what a clever presentation!! love the idea of a filled avocado!!

      Reply
    5. Georgia says

      March 18, 2009 at 11:25 pm

      I had a version of this at a vegan restaurant. It was filled with mushed avocado, crunchy veggies and a curried cream sauce. Yours looks much better though. Scooped and filled avocados are cool.

      Georgia

      Reply
    6. HelloVeggie says

      March 18, 2009 at 8:10 pm

      Great recipe and pics! This is a wonderful idea for deviled eggs substitute. I’m glad I found your link on twitter!

      Reply
    7. Jessica604 says

      March 18, 2009 at 7:57 pm

      Wow! This is a great vegan substitute, and I think I could even trick my carnivorous bf to try it! It’d make for some great bento ideas!

      Reply

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