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Egg Mayonnaise Indienne
4 Hard-boiled eggs
1 cn Tuna, drained, flaked (3.5 oz)
1/2 c Mayonnaise
Salt to taste
Fresh ground pepper to taste
4 Cocktail gherkins, chopped
3 tb Half and half
2 ts Tomato paste
1 1/2 ts Curry Powder
Fresh Italian parsley sprigs (opt)
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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