Egg Mayonnaise Indienne

1. Cut eggs in half lengthwise and carefully remove yolks.
2. Put yolks into a bowl.
3. Mixi 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 Curryi Powder; season with salt.
7. Mix until smooth.
8. Spoon mixture over prepared eggs to coat completely.
9. Garnishi with paprika and parsley sprigs, if desired.
10. Serve chilled.