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Egg Mayonnaise Indienne |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Egg Mayonnaise Indienne |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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
Paprika 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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