Devilled Avocado

Deviled Avocado
vegan, makes three halves

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

Prep Avocados:
Wash and dry well.
Slice each in half.
Remove pits, gently.
Keep three halves as "serving halves".
With the fourth avocado half: Dice the avocado flesh. Splash with lemon juice and a pinch of salt. Set aside.
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:
Add 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.

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.
Mix well.

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