Deviled Green Tomatoes
One of the all time favorites.
Cooking Instructions
- 1
Preheat oven to 400°Fahrenheit. Wash the tomatoes and cut the tops off. Scoop out the tomato insides. Chop the tomato insides up. Season with salt and pepper. Add the chopped tomato to a bowl with an egg. Season the inside of hollowed out tomatoes.
- 2
Get the deviled ham and 1/2 cup of panko breadcrumbs, and add to the egg and tomato pieces. Mix well.
- 3
Add filling to the tomatoes poke it in well. Sprinkle the tablespoon of panko breadcrumbs on top, then add butter. Bake in oven for 1 hour.
- 4
Let rest 10 minutes before serving. I hope you enjoy!!!!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....
Read more Similar Recipes
-
Stuffed Tomatoes and Deviled Eggs Stuffed Tomatoes and Deviled Eggs
This is a fresh, delicious, and simple to prepare recipe
-
Deviled Eggs Deviled Eggs
Great appetizer for parties. I take these to potluck and people love them. its a little hand held egg potato salad. You might want to double the recipe for parties :)
-
Deviled Eggs Deviled Eggs
These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.
-
Deviled Eggs Deviled Eggs
I go into easy steps on how to create a favorite masterpiece found at many holiday gatherings. Great for Easter, Christmas, and Thanksgiving meals. This recipe has gotten the most positive feedback over other devilled egg recipes, so I've decided to post it. ENJOY!
-
Deviled Eggs Deviled Eggs
I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
-
-
-
Deviled Eggs Deviled Eggs
When you’re out of sweet pickle relish and really want devilish eggs, pull out the dill pickles. Get a bit “crafty” with’em.
-
-
-
-
More Recipes
https://cookpad.wasmer.app/us/recipes/12423031
Comments