20 minutes
Preparation time
Course Type:
Appetizers, Snacks, Vegetarian Dishes, Vegan Dishes, Tomatoes,
Deviled Tomatoes
This recipe contains:
Eclipses™
Ingredients:
4 Naturesweet Eclipse tomatoes
1 15.5-ounce can of chickpeas, drained and rinsed
½ cup mayonnaise (vegan if needed)
1 tbsp yellow mustard
1 tsp white vinegar
¼ tsp turmeric
¼ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
½ tsp dried dill
Paprika or smoked paprika, optional
Instructions:
Use a serrated knife to slice tomatoes in half, then use a metal spoon to scoop seeds and pulp out of each tomato half. Place tomato halves cut side down on a paper towel to drain while you prepare the filling.
In a high speed blender or the bowl of a food processor with a multi-purpose blade attached, process the chickpeas, mayonnaise, mustard, vinegar, turmeric, salt, onion powder, garlic powder, and dill. Pause to scrape the sides of the bowl with a spatula as needed. Process until the mixture is smooth and no whole chickpeas remain. If the mixture is too thick, add a bit of water 1 teaspoon at a time to thin.
Taste filling and adjust seasoning to your taste, if needed.
Transfer filling to a piping bag or plastic storage bag with one corner snipped off. Pipe the filling into each tomato half and top with a dusting of paprika or smoked paprika. Serve immediately or cover and refrigerate up to 2 hours before serving.
15 minutes
Preparation time
Penne with Spring Vegetables
20 minutes
Preparation time
CELLENTANI ANTIPASTO PASTA SALAD WITH CHERUBS
Preparation time
Tomato and Broccoli Risotto
Preparation time
English 
Spanish