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tomates garnies aux oeufs (deviled tomatoes)

(1 rating)
Recipe by
Marion Wilting

This is a typical hors d'oeuvre from the Provence

(1 rating)
yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For tomates garnies aux oeufs (deviled tomatoes)

  • 4
    large tomatoes
  • 4
    hard boiled eggs
  • 1 Tbsp
    capers, chopped
  • 4
    anchovy fillets, chopped
  • 4 Tbsp
  • 1
    small shallot, minced
  • 1/2 Tbsp
    dijon mustard

How To Make tomates garnies aux oeufs (deviled tomatoes)

  • 1
    Cut off the top of the tomatoes (stem side) and cave them by scraping out the seeds
  • 2
    Chop hard boiled eggs, anchovy fillets, capers and mix with minced shallot, mayo and dijon
  • 3
    Distribute the filling between the tomatoes and serve on lettuce leaves with crunchy white bread

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