Try this Egg Mayonnaise Indienne recipe, or contribute your own.
Suggest a better descriptionCut 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.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 344 | ||
Calories from Fat: 249 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 235.7mg | 73 % | |
Sodium 593.5mg | 20 % | |
Potassium 190.1mg | 5 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 16.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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