Course Type: Appetizer

Deviled Tomatoes

  • 20 Minutes

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  • 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


  1. 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.
  2. 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.
  3. Taste filling and adjust seasoning to your taste, if needed.
  4. 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.