Just like the old days... Deviled Eggs.

One of the foods I miss most that has always been on my list of favorites would be Deviled Eggs. My mom always made the best and I've been dying for some lately. My vegan friend M.N. was kind enough to share this recipe with me. The recipe calls for Vegenaise ®, and I've never really enjoyed it so I made some Avocado Mayo. Avocado mayo is a great healthy spread for almost any occasion. I added the recipe for the mayo as well. Hope you enjoy them as much as I have. On a different note I finally got a job today after looking for the last few months. I had no luck finding a vegan friendly job like I've been searching for since I live in Fayetteville, and no one is really hiring. Every choice we make is important.

Deviled Eggs

6 new potatoes
2 tablespoons olive oil
5 Tablespoons Avocado Mayo
1 teaspoon yellow mustard or spicy mustard
1 to 2 tablespoons finely chopped onion
Dash of hot sauce
Dash of garlic powder Salt and Pepper
Paprika for dusting at the end

Peel the potatoes and cut them in half. Coat all sides of each potato with olive oil. Place face down on an oiled cookie sheet and bake at 350 degrees for about 45 minutes, or until soft (but not too mushy). While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag. Dust each potato with paprika. You can refrigerate them for later or eat them right away.

Avocado Mayo
1 large avocado
1 tbs. lemon juice
1 tbs. apple cider vinegar
1 tsp. sea salt
1/2 clove garlic

Blend until creamy.