Search
by Ingredient

Egg Mayonnaise Indienne

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by vincent8974

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

4 4
LARGE LARGE EGGS
hard boiled
1 1
CAN CAN TUNA
drained, flaked
½ 118
CUP ML MAYONNAISE
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
fresh, to taste *
4 4
EACH EACH PICKLES, GHERKINS
chopped *
3 45
TABLESPOONS ML LIGHT CREAM (HALF&HALF)
2 1E+1
TEASPOONS ML TOMATO PASTE
1 ½ 7.5
TEASPOONS ML CURRY POWDER
1 1
X X PAPRIKA *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 252 59% 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?
Trans-fat Free, Low Carb
 

Email this recipe