Egg Mayonnaise Indienne

• 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.

eggs, tuna, mayonnaise, salt, black pepper, pickles, light cream, tomato paste, curry powder, paprika, parsley

Taken from recipeland.com/recipe/v/egg-mayonnaise-indienne-34132 (may not work)