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Devil Your Avocado—It's the Parisian Way

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This recipe and excerpt comes from the cookbook Tasting Paris by Clotilde Dusoulier, who you may know from her blog Chocolate & Zucchini. We're big fans of her yogurt cake and seaweed tartare—so we're beyond thrilled about these...

Deviled Avocados!
Deviled Avocados! Photo by Luzena Adams

A quote about them from our Marketing Coordinator, Danielle Curtis-Williams: "I was surprised by the richness of flavor and how filling the snack was. It tasted like the best deviled egg I've ever had, but better, because there is avocado involved."

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Paris used to be a hostile place for vegetarians—let alone vegans. Outside of a handful of vegetarian restaurants, waiters and chefs had no idea what plant-based eating was about. Restaurant menus were devoid of meat-free options, and vegetarians had to settle for a hodgepodge of sides or a bowl of soup.

The Paris food scene experienced a historic shift toward vegetables around the turn of the twentieth century; chef Alain Passard led the charge with a disruptive all-vegetable menu served at his three-star restaurant. It is now common to find inspired vegetarian courses at contemporary bistros, and the city is peppered with restaurants devoted to plant-based dining, the kind where you can take your omnivore friends and not have them notice the absence of meat.

Chief among them is gastro-vegan restaurant Le Potager de Charlotte, where a signature appetizer is the avocat facon oeuf mimosa, a “deviled egg” avocado with turmeric-yellow hummus taking the place of the mashed yolk, and toasted squash seeds for crunch.

I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear.

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Deviled Avocados

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Serves 8
  • 1 (15 oz.) can of chickpeas, rinsed and drained
  • 2 teaspoons tahini
  • 1 garlic clove
  • 1 teaspoon ground turmeric
  • Fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 tablespoons olive oil
  • 4 avocados (about 6 oz. each), halved and pitted
  • 1 teaspoon smoked or regular paprika
  • Fleur de sel, for serving
  • 1/2 cup (115g) squash (or pumpkin) seeds, toasted
  • 3 tablespoons finely chopped chives
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Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Avocado, Entertaining, Travel, Cookbooks, Bloggers, Vegan, Vegetarian