Pinchos with Stuffed Eggs, Crab Sticks, and Anchovies
by Editorial Staff
Pinchos is an unusual tasty Basque-style appetizer, which is a small size sandwich. One of my favorites is stuffed eggs with crab sticks and anchovies on a slice of fresh baguette. Such an appetizer will certainly become a festive table decoration!
Cook: 20 mins
Servings: 3
Ingredients
- Eggs – 3 pcs.
- Green olives – 30 g
- Anchovy fillet – 10-11 pcs.
- Crab sticks – 2 pcs.
- Mayonnaise – 1 tablespoon
- Olive oil – 5 ml
- Baguette – 1 pcs.
Directions
- Boil eggs in boiling water for 9 minutes. Then drain the water, cool the eggs, and remove the shell from them. Cut each egg in half lengthwise. Separate the whites from the yolks.
- Grind pitted olives and finely chop 4-5 anchovy fillets. Add olives and anchovies to the yolks. Also, add mayonnaise.
- Mix the filling well with a fork into a homogeneous mass. Stuff the proteins with the resulting filling. Place one anchovy fillet on top of each half of the egg.
- Cut each crab stick into three parts diagonally. Decorate each egg with a piece of crab stick.
Serve eggs with crab sticks and anchovies, place them on small pieces of baguette and pierce with skewers. Bon Appetit!
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