Deviled Avocado

Deviled avocado is a concept I came up with while I had some avocado and was eating it with tahini and nutritional yeast, admiring the perfectly intact shell. I decided to create a concept of 'deviled' avocado - some of the same flavors of a deviled egg, and the same procedure, but a vegan alternative. No, it doesn't taste like deviled eggs, but it does taste good and is very nutritious. 

Deviled Avocado
1 large, ripe avocado
2 Tablespoons tahini
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
squeeze of lemon or lime juice
1-2 Tablespoons nut or soy milk
salt and pepper, to taste
paprika
nutritional yeast, if desired
small dates, halved or quartered

Cut the avocado in half, remove the pit, and scrape all of the flesh into a bowl, leaving the skin halves intact. Mash the flesh, and mash in the tahini, mustard, hot sauce, juice, milk, and salt and pepper. Use a blender or immersion blender if desired to get the mixture really smooth. You can scoop it into a piping bag fitted with a star tip if desired, or simply spoon the mixture back into the avocado halves. Sprinkle with paprika, and top with yeast and dates, if desired.