I recently found a delightful hundred-year-old recipe for Deviled Tomatoes. Tomato slices sautéed in butter are topped with a lively deviled egg mixture.
Here is the original recipe:
Here’s the recipe updated for modern cooks:
4 medium tomatoes, sliced
1/3 cup flour
3 tablespoons butter + 1 tablespoon butter, softened
1 teaspoon powdered sugar
2 teaspoons dried mustard
dash cayenne pepper
yolk of 1 hard-boiled egg, mashed
1 tablespoon vinegar
2 tablespoons green pepper, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons parsley, finely chopped
Coat the tomato slices with flour. Then, melt 3 tablespoons butter in a large skillet, and sauté the flour-coated tomato slices for two minutes on each slide or until lightly browned. Drain on paper towels.
In the meantime, in a small bowl cream together 1 tablespoon butter, powdered sugar, dried mustard, salt, cayenne pepper, and mashed hard-boiled egg yolk. Add vinegar and stir to combine. Stir in green pepper, onion, and parsley. Heat until warm (on stove or in microwave).
To serve, put a heaping teaspoonful of the egg mixture on top of each tomato slice.