Egg TapaIn Spain, toothpick-serve appetizers are known as pinchos, and they come in countless varieties, combining a range of flavors and textures. This particular pincho features hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies, creating an intriguing and unique blend of tastes.
Pincho de Huevo
Egg TapaIn Spain, toothpick-serve appetizers are known as pinchos, and they come in countless varieties, combining a range of flavors and textures. This particular pincho features hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies, creating an intriguing and unique blend of tastes.
Ingredients
Makes 2 Tapas (1 Serving)
- Kosher or sea salt
- 2 small shrimp
- 2 teaspoons of Mayonnaise mayonesa
- 1 large hard-boiled egg halved lengthwise
- 2 pimiento-stuffed olives preferably Spanish
- 2 rolled anchovy fillets
Instructions
- Sprinkle a pinch of salt over the shrimp.
- In a small saucepan, bring water to a boil over high heat.
- Add the shrimp, reduce the heat to low, and simmer until they turn pink, which should take about 2 to 3 minutes.
- Drain the shrimp, let them cool, and then remove the shell and the vein.
- Spoon 1 teaspoon of mayonnaise onto the yolk of each egg half.
- To assemble the pinchos, insert a toothpick into the center of the egg, ensuring that the egg white is at the bottom.
- Then, place 1 shrimp on top of the egg, followed by 1 olive, and finally 1 anchovy.
Notes & Wine Advice
Serve these delightful Egg Tapas at room temperature to enjoy the unique combination of flavors and textures.
This Pincho de Huevo showcases the delightful creativity of Spanish tapas, offering a unique blend of flavors that will surprise and delight your taste buds. Enjoy!