Pinchos with stuffed eggs, crab sticks and anchovies

Pinchos is an unusual tasty Basque-style appetizer that consists of small sandwiches. 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 decoration of the festive table!

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 pc.

Directions

1. Boil eggs in boiling water for 9 minutes. Then drain the water, cool the eggs and remove the shell from them.
2. Cut each egg in half lengthwise. Separate the whites from the yolks.
3. Grind pitted olives and finely chop 4-5 anchovy fillets.
4. Add olives and anchovies to the yolks.
5. Also add mayonnaise.
6. Mix the filling well with a fork into a homogeneous mass.
7. Stuff the proteins with the resulting filling.
8. Place one anchovy fillet on top of each half of the egg.
9. Cut each crab stick into three parts obliquely. Garnish each egg with a piece of crab stick.
10. Serve eggs with crab sticks and anchus on small pieces of baguette and pierce with skewers.
11. Bon Appetit!