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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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