Egg Mayonnaise Indienne Recipe

Name: Egg Mayonnaise Indienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs hard boiled; 1 can tuna drained, flaked; 1/2 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 1/2 teaspoons curry powder; 1 x paprika; 1 x parsley leaves fresh

Servings: persons

4 large eggs hard boiled
1 can tuna drained, flaked
1/2 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 1/2 teaspoons curry powder
1 x paprika
1 x parsley leaves fresh

1
Cut eggs in half lengthwise and carefully remove yolks.
2
Put yolks into a bowl.
3
Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins.
4
Divide mixture evenly between egg white halves and fill hollows.
5
Smooth tops to form neat mounds.
6
In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt.
7
Mix until smooth.
8
Spoon mixture over prepared eggs to coat completely.
9
Garnish with paprika and parsley sprigs, if desired.
10
Serve chilled.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large eggs hard boiled, 1 can tuna drained, flaked, 1/2 cup mayonnaise, 1 x salt to taste, and more.

Yes, Egg Mayonnaise Indienne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Mayonnaise Indienne

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