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On the Vine "Devilled Eggs"

  • Cooking timeNA
  • Prep time30 min
  • Portions 8
recipe image Œufs à la diable sur vigne


  • 2 pints cherry tomatoes
  • 1 can (540 mL) chickpeas , rinsed and drained
  • 3 Tbsp. Becel® with Avocado Oil margarine , melted
  • 2 Tbsp. tahini (sesame paste)
  • Juice of 1 lemon
  • 4 sprigs fresh dill , divided
  • Pinch each kosher salt and black pepper

Nutrition facts

Total Fat7.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat2.500 g
Monounsaturated Fat3.000 g
Cholesterol0 mg
Sodium140 mg
Total Carbs15.00 g
Dietary Fiber4.0 g
Sugars5.00 g
Protein5.00 g
Vitamin D36.000 mcg
Calcium36 mg
Iron1.00 mg
Potassium343.000 mg
Omega-30.30 g
Omega-62.00 g


  1. Using a sharp paring knife, cut a small hole into the top of each cherry tomato. Hollow out each tomato, making sure to remove all the seeds and core. Set tomatoes upside down on paper towel-lined plate to drain.
  2. Add chickpeas to a food processor and pulse. Slowly add the melted Becel® with Avocado Oil margarine, followed by tahini paste, and blend until smooth. Add lemon juice and 2 dill sprigs and pulse to combine. Add salt and pepper to taste.
  3. Fill piping bag fitted with star tip with hummus.
  4. Working on a clean surface, take one hollowed out cherry tomato at a time and carefully pipe the hummus spread into each. Continue until all tomatoes are filled. Garnish with remaining dill and serve.