• Glenn Wilson
    53

    ... 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.

    More, including the recipe at Deviled Avocado.

    I haven't tried this recipe but I have had avocado with hummus in a tortilla. I've also tried it on toast. A nice combo, but rather rich for my taste to serve "with spoons for eating" without something to spread it on or mix it with.

    More in the category Cooking.

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