Deviled Tomatoes are cute, flavourful, vegetarian and a low-carb appetiser. I have used chickpeas, hung curds, and some colourful capsicum. I have not cooked the tomatoes here, but you can salt and grill them.
At Easter, every year, we see Devilled Eggs doing the rounds on social media. Try this delicious, punchy little dish: Deviled Tomatoes, a gluten-free dish, something that steals the spotlight from the Egg Mimosa, and something the vegetarians at the table can eat.
If you have got a bounty of tomatoes—ripe, green, or even slightly overripe—there's so much more you can do beyond just a salad or curry.
One of my favourites is a light, comforting Tomato Saar, a Konkani-style tomato broth that is perfect with rice or to slurp on a cold, rainy day.
Got green tomatoes? Try a tangy Green Tomato Salad or use them in a sharp chutney—they add such a bright, unexpected twist.
Tomatoes also make an excellent base for sauces, like a rustic arrabbiata for pasta or a slow-cooked curry base that you can batch prep and freeze.
You can even bake with them! Think savoury tomato loaf or a focaccia studded with juicy slices and herbs.
Have you tried simmering tomatoes into a spicy jam or a sauce? Ladle out a warm tomato soup, or use chopped tomatoes on bruschetta with garlic and olive oil.
For something more desi, cook them into a comforting shaak or sabzi that goes beautifully with phulkas. Basically, if you have got tomatoes, you have got options!
Jump to:
So What Are Deviled Tomatoes?
When the English say they "devil something", they are adding spice and heat; your nose needs to run when you eat it.
To understand what Deviled Tomatoes are, think of eating Deviled Eggs; it is the same flavour packed in a juicy, ripe tomato. Hung curds give a creamy and tangy filling, where you bite into crunchy bell peppers and onions. For protein, I have used chickpeas, mayonnaise. Still, you can play around with what is in your fridge—grated carrots, shredded cabbage, even corn would work beautifully.
These vegetarian appetisers are not fussy. You can make them ahead and pull them out of the refrigerator chilled. They are fantastic and just a little fancy.
Whatever deviled foods you serve, serve them cold. Serve as a side dish, appetiser or main course, for holidays or parties.
The Name? Why "Deviled"?
A history nugget—the word "deviled" or "devilled" is not in any way connected with the devil; it does mean spicy or zesty.
The word deviled was first used in 18th-century England and used to describe heavily seasoned dishes, especially with mustard and pepper.
The British came up with all kinds of "devilled" dishes—like devilled kidneys, which were quite the thing at Victorian breakfasts (think kedgeree, kippers, and a dash of Barbara Cartland drama 😄).
Today, we are most familiar with deviled eggs. Still, the category has expanded—deviled ham, crab, even Brussels sprouts... and now, tomatoes!
Ingredients for Deviled Tomatoes
These are the ingredients you will need for a high-protein vegetarian snack. For quantities, please check the recipe card.
For the tomatoes:
- Tomatoes: You can use firm cherry or plum-sized ones, but I used small ones.
- For the filling:
- Chickpeas: use cooked or canned, drained and rinsed
- Hung Curds: or Greek yoghurt for a creamy and tangy flavour
- Capsicum: or bell pepper, use any colour you wish, they give a nice crunch
- Onion: I used finely chopped red onion; use any colour onions you have
- Salt & pepper: to taste
- Dried herbs: I used dill, but choose any you like, fresh or dried
- Curry powder and Sweet paprika: I love the taste, so I use it
Optional Ingredients:
- Carrot: finely grated and chilled, tastes great
- Cabbage: shredded and chilled tastes great
- a pinch of mustard powder
How to Make Deviled Tomatoes
- Slice the tomatoes and scoop out the seeds and pulp gently.
- Place them cut-side down for 10–15 minutes to drain.
- In a bowl, you can mash the chickpeas a bit, but I did not. Add the hung curds, capsicum, onion, dried herbs, curry powder, sweet paprika, salt, and pepper. Mix well.
- Spoon the mixture into each tomato.
- Place them in the fridge for 30 minutes before serving.
Tip: The amount of filling you will need will depend on the size of your tomatoes.
Tips & Serving Ideas
- Deviled Tomatoes are best served cold, a great make-ahead dish for summer parties or brunch. Carry it to a potluck party or a picnic.
- You could also serve them alongside crackers or as part of a mezze platter.
- If you want to go vegan, swap the mayo for a plant-based one or even tahini.
- And if you're planning to pack them in a lunchbox, choose small, sturdier tomatoes that will not get squished.
Substitutes for Deviled Tomatoes
- Hung Curds or Greek yoghurt can be replaced with mayonnaise, and use a slight squeeze of lemon juice.
Equipment
Here is what you will need
- Bowls for mixing
- Spoons and Ladles
- Sharp knife
- Wooden Board to serve
Hosting a Brunch or Mezze Party?
Planning a party? This vegetarian-friendly meal is perfect for a party or get-together.
These make-ahead tomato bites pair perfectly with a mix of Greek and Middle Eastern-inspired dishes that are light, fresh.
Here is how I will deck my table:
- Start with a crisp Greek Salad—homemade vinaigrette, crunchy cucumbers, and juicy tomatoes are always a win.
- Add some Greek Spinach Rice (Spanakorizo)—it is herby, comforting, and makes a lovely base.
- Include Mutabal or Moutabel, that delicious smoky eggplant dip that disappears in minutes.
- Sattu Flour Hummus brings something a little unexpected—nutty, earthy, and full of protein.
- Horiatiki Salad is a rustic Greek classic—no lettuce, just the best of summer produce tossed with olives and feta.
- And for something hearty, Flaounes (Greek Cheese Pies) are perfect. A Cypriot Easter treat with a hint of sweetness and a flaky crust—your guests will ask for seconds!
The best part? Make in advance and serve at room temperature, so you can actually enjoy your own party instead of hovering over the stove.
Related Recipes
My party sides with tomato
Other recipes with Tomato
Summary: Deviled tomatoes are the kind of thing that makes people say, "Ooh, what's that?" at a party. They are light, flavourful, and perfect for warm weather entertaining—or just something new to try with pantry basics.
Let me know if you make these—I would love to see how you dress yours up! Tag me or drop a comment if you have got your own deviled twist to share!
Deviled Tomatoes
Equipment
- 1 Bowl for mixing
- Knife
- Plate to serve
Ingredients
- 6 Tomatoes choose medium sized ones
- ¼ Cup Chickpeas boiled and drained
- ¼ cup onion chopped fine
- ¼ Cup hung curds
- ¼ Cup Capsicum chopped fine
- 1 tablespoon spring onion greens chopped, optional
- ¼ teaspoon Curry powder
- ½ teaspoon sweet paprika powder
- ⅓ teaspoon Salt or to taste
- ½ teaspoon Black Pepper powder or to taste
- ⅓ teaspoon Herbs dried, I used Dill
Optional Ingredients:
- ⅛ cup Carrot
- ⅛ cup cabbage
- ⅛ Teaspoon Mustard sauce
Instructions
- Cut the 6 Tomatoes in half and scoop out the pulp and seeds. Discard the pulp.
- You can apply some salt to the insides of the tomatoes. (I did not)
- Place the tomatoes on a tray upside down so that the juices drain out.
- In a bowl, mix the ¼ Cup Chickpeas, ¼ cup onion, ¼ Cup hung curds,¼ Cup Capsicum, ¼ teaspoon Curry powder,½ teaspoon sweet paprika powder,⅓ teaspoon Salt , ½ teaspoon Black Pepper powder, ⅓ teaspoon Herbs and 1 tablespoon spring onion greens if using.
- If using, ⅛ cup Carrotand ⅛ cup cabbage reduce the chickpeas and onion by ½. (see notes ).
- Scoop the chickpea mixture into the tomatoes and arrange on the serving dish.
- Place the tray in the fridge for 30 minutes for the flavours to mingle before serving.
Notes
- Go easy on the mustard. You can always add more if you need.
- If using carrots and cabbage, reduce the chickpeas and onions by ½ or increase the number of tomatoes.
Your comments, feedback are something I look forward to. So do comment and share with family and friends.