Egg mayonnaise indienne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Hard-boiled eggs | |
| 1 | can | Tuna, drained, flaked (3.5 oz) |
| ½ | cup | Mayonnaise |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| 4 | Cocktail gherkins, chopped | |
| 3 | tablespoons | Half and half |
| 2 | teaspoons | Tomato paste |
| 1½ | teaspoon | Curry Powder |
| Paprika | ||
| Fresh Italian parsley sprigs (opt) | ||
Directions
Cut eggs in half lengthwise and carefully remove yolks.
Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds.
In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled.
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