Egg Mayonnaise Indienne

These Indian-inspired deviled eggs pack a surprise: flaked tuna mixed right into the yolk filling, plus chopped gherkins for a briny crunch that cuts through the richness.

The real star is the coating sauce. A blend of mayonnaise, curry powder, and tomato paste gets loosened with half and half until it’s smooth enough to spoon over each stuffed egg. That curry-tomato combination gives the sauce a gorgeous coral color and a warmth that builds gently without overpowering the tuna filling.

Serve these chilled as a make-ahead appetizer. They actually improve after an hour in the fridge, letting the curry flavor seep into the egg whites.

Chef Tips

• Cook your eggs in already-boiling water (not cold) for easier peeling. Shock them in ice water immediately after.
• Pat the egg white halves dry before filling so the curry sauce clings better.
• The filling should mound slightly above the egg white. Overstuffing makes the coating slide off.
• Make the sauce first and refrigerate it while you prep the eggs. Cold sauce coats more evenly.

Variations

• Swap the tuna for canned salmon or finely chopped smoked trout.
• Add a pinch of garam masala to the sauce for a deeper spice profile.
• Use Greek yogurt in place of half the mayonnaise for a tangier, lighter version.