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Egg Mayonnaise Indienne

 

23

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

4 large eggs
hard boiled
1 can tuna
drained, flaked
½ cup mayonnaise
1 x salt
to taste
*
1 x black pepper
fresh, to taste
*
4 each pickles, gherkins
chopped
*
3 tablespoons light cream (half&half)
2 teaspoons tomato paste
1 ½ teaspoons curry powder
1 x paprika
*
1 x parsley leaves
fresh
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 25259% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 236mg 79%
Sodium 426mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 35g
Vitamin A 8% Vitamin C 1%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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